4 skinless chicken breast halves (about 1 pound total)
1/4 cup all-purpose flour
1 tsp. black pepper
1/4 tsp. dried marjoram, crushed
2 cloves fresh garlic, minced
salt to taste
2 cup sliced mushrooms
2 tbls. sliced green onions
3 tbls. butter
1/4 cup beef bouillon or1/4 cup chicken broth
1/2 cup dry Marsala wine
snipped parsley

Rinse chicken; pat dry.

Cut chicken into bite size pieces and mix together flour, marjoram, salt and 1tsp. pepper; shake off excess.

Heat butter in skillet until it sizzles, add the chicken, and cook over high heat until lightly browned on both sides. Add garlic, green onions and 1/4 cup of Marsala to deglaze skillet. After 30 seconds add mushrooms, Marsala, and chicken stock or beef bouillon. When the liquid in the skillet begins to bubble reduce heat and simmer until sauce thickens(2 minutes).

Spoon chicken, sauce and mushrooms over your favorite pasta.