This and the lemon sticky rice are family favs that everybody probably has already, but Jordan is making this for his wife for mothers day and needed the recipe so here we go for posterity! Yummy!
4 Skinless boneless chicken breast halves
1/4 c. flour
1/4 tsp. marjoram
1/8 tsp. salt
1 c. sliced fresh mushrooms
2 TB. sliced green onions
3 TB. butter
1/4 c. chicken broth
1/4 c. Marsala wine
snipped fresh parsley
Pound chicken between plasting wrap to 1/8 inch. Rinse chicken. Stir together flour, marjoram, salt, and pepper. Press into flour mixture. Set aside. In skillet, cook mushrooms and chopped green onions in 1 TB of the butter. In the same skillet cook chicken in remaining cutter over med heat. Two minutes per side, browning evenly. Remove chicken, return onions and mushrooms, add broth and marsala. Cook uncovered for 2-3 minutes till thickens slightly. Put chicken on a platter and spoon sauce over it and sprinkle with parsley.
*we usually make three times the sauce amount just because we love tons of sauce.
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