Chicken Marsala

Ingredients
1/4 cup Flour
1/2 tsp Marjoram, dried, crushed
4 skinless Chicken Breasts, halves
2 cups Mushrooms, sliced
1/4 cup Green Onions
3 tbsp Butter
1/2 cup Chicken Broth
1/2 cup Marsala, dry
Whole Wheat/Grain Linguine

Notes / Directions
1. In a shallow bowl stir together flour, marjoram, 1/8 tsp salt, and 1/8 tsp black pepper. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4" thick. Remove plastic wrap. Repeat with remaining chicken breast halves. Lightly coat chicken pieces on both sides with flour mixture, shake off excess.
2. In a 12" skillet cook mushrooms and green onions in 1 tbsp of the butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 tbsp butter for 5 to 6 minutes, turning to brown evenly.
3. Remove skillet from heat. Return mushrooms and green onions to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Season sauce to taste with additional salt and pepper. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, serve over pasta.

This dish is one of my favorites. It is pretty easy to make and soooo yummy. Plus, it's low fat. :) It's from the Better Homes and Gardens Cookbook.

Next time I make it I'll take a good pic of it. :) Also, I used cornstarch to thicken the sauce a little and I liked it even more... try it... you'll love it. :) Leave a comment if you use Mealboard and want me to send you the Mealboard file so you don't have to re-type it! :)