Note: an egg slicer is a great and fast way to slice mushrooms.
4 large chicken breasts, about 2 lbs.
1/2 cup + 1 tablespoon all-purpose flour, divided
1 teaspoon dried marjoram
1 teaspoon kosher salt, divided
1/4 teaspoon fresh cracked pepper
1/2 cup Marsala (dry)
3 tablespoons butter, divided
16 oz crimini mushrooms, rinsed and thinly sliced
1 cup chicken broth
3 green onions, dark and light green parts only, thinly sliced
1 tablespoon minced fresh parsley
shredded Parmesan cheese for serving
1. Place the chicken breasts in a large zip-top bag; seal the bag. Use a meat pounder to pound the chicken breasts to about 1/4-inch thick. Cut each piece into 2 pieces, for 8 pieces total; set aside.
2. In a flat-bottom dish (I used an 8X8 glass pan), combine 1/2 cup of the flour, marjoram (crushed with your fingers), 1/2 teaspoon salt, and pepper; mix well and set aside.
3. Heat a large skillet over medium heat until hot (about 2 minutes). Add 1 tablespoon of the butter and heat until the butter melts. Add the mushrooms and remaining 1/2 teaspoon salt and cook, stirring often, until the water the mushrooms release has evaporated, about 10 minutes. Remove to a bowl and keep warm.
4. Add 1 tablespoon butter to the pan, let it melt, and swirl it around the pan. One piece at a time, dredge 4 pieces of the chicken in the flour mixture and lay them in the pan. Cook until browned on the first side, about 4 minutes, then flip the pieces and cook until browned on the 2nd side, about 4 more minutes. Transfer the chicken to a plate and keep warm, and repeat with the remaining tablespoon butter and chicken pieces. Remove the 2nd batch of chicken and keep warm.
5. Add the Marsala to the pan (careful of the steam) and scrape the bottom with a wooden spoon to remove all of the cooked on browned bits. Bring it to a high simmer over medium-high heat and reduce it by about half, about 5 minutes.
6. Add the remaining 1 tablespoon flour to the mushrooms and stir well to coat. Add the chicken broth and mushrooms to the pan, bring to a simmer and cook, stirring often, for about 1 minute. Add the green onions and parsley and cook 1 minute more.
7. To serve, dip the chicken pieces in the sauce to coat and plate with additional sauce. Sprinkle with Parmesan cheese if desired.
Makes 4-6 servings.