Chicken Marsala (Ben)

By jacewildman

Ingredients

• 1/4 cup all-purpose flour
• 1/2 tsp dried marjoram, crushed
• 1/8 tsp salt
• 1/8 tsp black pepper
• 4 skinless, boneless chicken breast halves
• 2 cups sliced freshed mushrooms
• 1/4 cup sliced green onion
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1/2 cup dry marsala or dry sherry
• hot cooked pasta, such as angel hair or linguine (optional)

Details

Servings 4
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

1) In a shallow bowl stir together flour, marjoram, salt, and pepper. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4" thick. Remove plastic wrap. Lightly coat chicken pieces on both sides with flour mixture; shall off excess.
2) In a large skillet cook mushrooms and green onion in 1 tablespoon hot butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in the remaining 2 tablespoons hot butter for 5 to 6 minutes, turning to brown evenly.
3) Remove skillet from heat. Return mushrooms and green onion to skillet. Carefully add broth and marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes more, stirring occasionally. Season sauce to taste with additional salt and pepper. To serve, spoon mushroom mixture over chicken. If desired, serve over pasta.