Chicken Marsala

1/4 C. Flour
1/2 tsp. dried marjoram, crushed
1/8 tsp. salt
1/8 tsp. pepper
2 C. sliced fresh mushrooms
1/4 C. sliced green onions
3 tbsp. butter or margarine
1/2 C. chicken broth
1/2 C. dry Marsala wine
4 chicken breast halves, thinned
hot cooked pasta (angel hair or linguine)

1. In a shallow bowl stir together; flour, marjoram, salt, and pepper. Place each breast half between 2 pieces of plastic wrap. Using flat side of meat mallet, pound chicken lightly to about 1/4 in. thick. Remove plastic wrap. Lightly coat each chicken breast on both sides w/ flour mixture; shake off excess.
2. In a large skillet cook mushrooms and green onions in 1 tbsp. hot butter over med-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 tbsp. hot butter for 5-6 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 a boil; reduce heat. Simmer uncovered for 2 minutes more, stirring occasionally. Season sauce to taste with additional s & p. To serve, spoon mushroom mixture over chicken. If desired, serve over pasta.