- 4 skinless, boneless chicken breast halves (about 1 pound total)
- 1/4 cup all purpose flour
- 1/4 teaspoon dried marjoram, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup sliced fresh mushrooms (personally, I never use less than the whole container)
- 2 Tablespoons sliced green onion (I have sprinkled some onion powder in with the mushrooms when I didn't have fresh green onions. Not totally conventional, but delicious nonetheless.)
- 3 Tablespoons margarine or butter
- 1/4 cup chicken broth
- 1/4 cup dry Marsala wine (I have always used cooking wine, but a friend recently highly recommended buying the real deal; I am going to try it next time)
- Stir together marjoram, salt, flour, and pepper.
- Place chicken between two sheets of plastic wrap and pound to 1/8 - 1/4 inch thickness. Lightly press chicken into flour mixture; shake off excess.
- In large skillet, cook mushrooms and green onion in 1 tablespoon of butter until tender; remove from skillet.
- In the same skillet, cook chicken pieces in remaining margarine over medium high heat for 4 minutes, turning to brown evenly.
- Return mushrooms and green onion to skillet. Carefully add broth and marsala. Cook, uncovered, for 2-3 minutes or until mushroom mixture thickens slightly, stirring occasionally.
Time: 25-30 minutes start to finish
Source: Adapted from Better Homes and Gardens cookbook