I've used this recipe a few times, its from the Better Homes and
Gardens New Cook Book:
2 whole skinned, boned chicken breasts 1/4 c flour 1/4 tsp marjoram 1
c sliced mushrooms 2 tbs sliced green onions 3 tbs butter 1/4 chicken
broth 1/4 marsala wine
Put each half chicken breast between two sheets of plastic wrap and
pound it to about 1/8" thick. Lightly coat in flour, marjoram and a
little salt and pepper.
Cook the mushrooms and green onion in a large skillet with 1tbs butter
until tender and remove. In the same skillet, brown the chicken in
the rest of the butter over med-hi heat. When the chicken is
browned, turn down the heat and add back the mushrooms and green
onions and add the chicken broth and marsala wine. Let it simmer
uncovered until it starts to thicken.