Chicken Marsala

And now, a quick, easy, low fat, high taste, weeknight go-to meal!! How's that for multi-purpose.

1/4 cup all-purpose flour
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
4 skinless, boneless chicken breast halves (I usually cut these into smaller, chicken tender-sized pieces)
2 cups sliced fresh mushrooms
1/4 cup sliced green onion (2)
3 tablespoons butter or margarine
1/2 cup chicken broth
1/2 cup dry Marsala or dry sherry (I had to substitute dry white wine because I couldn't find either of these. It turned out fine.)
Hot cooked pasta, such as capellini or linguine (optional)

In a shallow bowl stir together flour, marjoram, salt, and 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 inch thick . Remove plastic wrap. Repeat with remaining chicken breast halves. Lightly coat chicken on both sides with flour mixture; shake off excess.



In a large skillet cook mushrooms and green onion in 1 tablespoon of the butter over medium-high heat until tender; remove from skillet.



In the same skillet cook chicken in remaining 2 tablespoons butter for 5 to 6 minutes, turning to brown evenly.



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.



Return chicken to the skillet and simmer 2 more minutes. Remove from heat and let sit for 5 minutes or until the sauce is a little thicker. If desired, serve over pasta. (Sometimes I serve it over that yummy chicken flavored rice you can buy in American stores...but we can't get that here all the time, so pasta will have to do.)



Makes 4 servings.

*Adapted from BH&G.