2 whole chicken breasts, skinned, boned and halved
1/4 c. flour
1 c. fresh mushrooms
2 tbsp. onion
3 tbsp. butter
1/4 c. chicken broth
1/4 c. marsala wine
1/8 tsp. salt
1/8 tsp. pepper

Rinse chicken; pat dry. Stir together flour, marjoram, salt and pepper. Pat chicken in flour on both sides.

In skillet saute mushrooms and onion in butter; remove. In same skillet fry chicken; brown on both sides. Add mushrooms and onion, broth and wine. Cook until sauce thickens. Sprinkle with parsley and serve.