1 whole chicken breast trimmed of all fat and cut into cutlets (aim for about 4 roughly even pieces)
1⁄4 Cup flour
1⁄2 tsp. Marjoram
1⁄4 tsp. Kosher style flake salt
1⁄2 tsp. fresh ground pepper
2-3 TB. butter or olive oil, divided
1 12-oz. pkg. button mushrooms, sliced
1 bunch green onions (scallions), chopped
1 1⁄2 Cups chicken broth (or 1 1⁄2 Cups water
mixed with 1 tsp. CHICKEN SOUP BASE)
1⁄2 Cup Marsala wine (other sweet fortified
wines like sherry or port will taste similar)
1⁄2 tsp. Parsley flakes

Wash the chicken and pat dry. Cut into pieces and combine the flour, MARJORAM, SALT and PEPPER in a wide, shallow dish. Coat the chicken pieces with the flour mixture, covering all the pieces completely. Set those aside for a few minutes.
Reserve any leftover flour mixture for thickening the sauce if needed.

In a good, large frying pan, over medium-high heat, sauté the mushrooms and onions in 1/2 of the butter or oil until nice and browned, about 10 minutes. Remove them from the pan to a separate bowl and add the rest of the butter or margarine.

Get the pan good and hot again and then lower the heat to medium. Add the chicken pieces, cooking them until browned nicely on one side. When you flip the chicken pieces, add the
mushrooms and onions, placing them on top of the cooked chicken. Move the chicken around a bit with tongs or a spatula to avoid sticking. When the bottom layer is decently browned add the chicken broth and wine. Lower the heat and cover
the pan. Continue cooking for 5 minutes or so and then remove the lid. The flour from the chicken will make a nice gravy. If your gravy isn’t thickening, sprinkle in a wee bit of the leftover
flour mixture, 1⁄2 tsp. at a time, stirring well to help it dissolve and thicken. Serve immediately over egg noodles and sprinkle PARSLEY over the plate before serving.

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