Ingredients

• 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
• 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
•   Hot cooked pasta, such as capellini or linguine (optional)

Directions

1. 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.

2. 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.

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. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, serve over pasta.

4. Makes 4 servings

5. Veal Marsala: Prepare as directed above except, substitute 12 ounces veal scallopini for the chicken. Cook the veal in the 2 tablespoons hot butter for 2 to 3 minutes or until light brown, turning once halfway through cooking time. If necessary, cook half of the veal at a time. Continue as directed in step 3.
Nutrition Facts per scallopini: 260 cal., 12 g total fat (6 g sat. fat), 91 mg chol., 313 mg sodium, 10 g carbo., 1 g fiber, 21 g pro.
Daily Values: 7% vit. A, 2% vit. C, 2% calcium, 9% iron
Exchanges: 1 1/2 Vegetable, 2 1/2 Very Lean Meat, 3 Fat