Chicken Marsala

Ingredients:
4 skinless, boneless chicken breast halves
¼ cup flour
¼ tsp dried marjoram
⅛ tsp salt
⅛ tsp pepper
1 ½ cups sliced mushrooms
3 Tbsp snipped fresh chives
⅓ cup chicken broth
⅓ cup marsala wine

Directions:
Place each chicken breast half between 2 pieces of plastic wrap. Working from the center to the edges, lightly pound with the flat side of a meat mallet to 1/8" thickness. Remove the plastic wrap.

In a flat dish, combine the flour, marjoram, salt and pepper. Lightly press the chicken pieces into the flour mixture, coating both sides and shaking off any excess flour mixture.

Lightly spray an unheated large skillet with no-stick 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 ad the broth and marsala. Cook, uncovered for 2 to 3 minutes or until the mushroom mixture slightly thickens, stirring occasionally.