Poultry: Marsala 10 by Recipe Cottage

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	Marsala 10

		Chicken Marsala Serving Size : 4 1 pound skinless boneless chicken breast halves 1/4 cup flour 1/4 teaspoon marjoram, crushed 1/8 teaspoon salt 1/2 pound sliced mushrooms, sliced 2 tablespoons green onion, sliced 3 tablespoons butter 1/4 cup chicken broth 1/4 cup dry sherry Rinse chicken and pat dry. Place each breast half between plastic wrap and pound until 1/8-inch thick. Remove plastic wrap. Stir together flour, marjoram, salt and 1/8 teaspoon white pepper. Lightly press into chicken breast halves. Shake of excess. In large skillet cook mushrooms and green onion in 1 tablespoon butter until tender; remove from skillet. Set aside. In the same skillet cook chicken pieces in remaining butter over medium-high heat for 4 minutes. Turn to brown evenly. Remove chicken from skillet. Add mushrooms and green onion to skillet. Carefully add broth and Marsala or dry sherry. Cook uncovered for 2 to 3 minutes or until mushroom mixture thickens slightly, stirring occasionally. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, sprinkle parsley over chicken and serve.