Chicken Marsala - cooking recipe

Ingredients

4 (4 oz.) skinless, boneless chicken breast halves
1/4 c. all-purpose flour
1/4 tsp. dried marjoram
1/8 tsp. salt
1/8 tsp. ground black pepper
1 1/2 c. sliced fresh mushrooms
3 Tbsp. snipped fresh chives
1/3 c. chicken broth, defatted
1/3 c. dry Marsala

Preparation

Place each chicken breast half between two pieces of plastic wrap.
Working from center, lightly pound with flat side of meat mallet to 1/8-inch thickness.
Remove plastic wrap.
In flat dish, combine the flour, salt, pepper and marjoram.
Lightly press the chicken pieces into flour mixture, coating both sides and shaking off any excess flour mixture.
Lightly spray an unheated large skillet with nonstick spray.
Add the mushrooms and chives.
Cook and stir until tender.
Remove the mushroom mixture from the skillet.
Add the chicken to the skillet and cook over medium-high heat for 4 minutes, turning to brown evenly.
Return the mushroom mixture to the skillet.
Carefully, add the broth and Marsala. Cook uncovered for 2 to 3 minutes or until the mushroom mixture slightly thickens, stirring occasionally.
Transfer the chicken to a serving platter.
Spoon the mushroom mixture over the chicken. Makes 4 servings.