Recipe Friday: Skillet Chicken Marsala

4 chicken breasts halves, skinless, boneless
1/4 cup flour
1/8 teaspoon. salt
Black pepper, freshly ground (to taste)
1 cup sliced mushrooms
2 tablespoons sliced green onions
4 tablespoons unsalted butter
1 lemon -grated peel and juice
1 cup chicken broth
1/4 cup dry white wine
1/2 teaspoon dried marjoram

Cut chicken breasts into 1 inch wide strips. In shallow bowl, combine flour, salt and pepper. Toss strips in flour mixture.

Heat 2 tablespoons butter in large skillet, cook mushrooms and green onions till tender; remove from skillet. Add remaining butter. In same skillet, brown chicken pieces on all sides over medium-high heat.

Lower heat, return mushroom mixture to skillet. Carefully add the broth, white wine, lemon peel and juice, and marjoram.

Cook uncovered, over medium heat for several minutes, or until sauce thickens slightly.

Serve with potatoes and green beans.

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