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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.

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