Chicken Marsala

This was my first go at Chicken Marsala at home and it turned out quite well. I used a few recipes to come up with this one...I elimated some steps and ingredients in the other ones. I am all about simple here! Enjoy.

-4 boneless, skinless chicken breasts
-1/2 cup flour
-5 teaspoons dried marjarom
-1 teaspoon salt
-1/4 teaspoon pepper
-1 cup fresh mushrooms, sliced
-1/2 bunch of scallions, sliced
-3 tablespoons butter, divided
-1/4 cup chicken broth (more if you would like sauce for pasta/rice)
-1/4 cup dry Marsala or sherry (more if you would like sauce for pasta/rice)

Rinse chicken and pat dry. Slice each breast in half. (I do this while breasts are still frozen - they cut a lot easier when they are slightly frozen). Place each breast between plastic wrap and pound slightly to 1/8 inch thick. Stir together flour, marjoram, salt, and pepper. Press chicken into flour mixture on both sides. Shake off excess. In large skillet, cook mushrooms and green onions in 1 tablespoon of butter until tender. Remove from skillet. In same skillet, cook chicken in a couple tablespoons of olive oil over medium heat for about 4 minutes, turning to brown evenly. Return mushrooms and green onions to skillet. Add broth and Marsala. Cook, uncovered for 5-10 minutes or until mushroom mixture thickens slightly and chicken is cooked through, stirring occasionally. If you want to serve with rice or angel hair pasta, add additional broth, Marsala, and butter to make enough liquid for a sauce.