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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