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1
Wash and trim chicken breasts to prepare for the dish.
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2
Pound out each chicken breast between saran wrap to 1/4 inch thickness.
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3
Slice chicken breast into strips or little chunks, whichever you prefer.
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4
In a bowl, mix together flour, salt, and pepper.
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5
Melt 3 tablespoons of your margarine in a large skillet over a medium-high heat.
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6
Coat chicken pieces with flour mixture and lightly brown in skillet.
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7
Turn after 2 minutes or so, ensuring both sides are lightly browned.
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8
Transfer the chicken to a shallow dish and it covers the dish tightly with plastic wrap so that no steam can escape.
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9
This will seal the moisture into the chicken.
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10
Add remaining margarine to the same skillet.
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11
When the margarine is melted, add garlic, thyme, marjoram, and sage.
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12
Add pre-washed sliced mushrooms to the skillet.
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13
Toss mushrooms so that they are coated evenly in the pan with the melted margarine and spice mixture.
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14
Cook until they are lightly browned, about 2-3 minutes.
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15
After the mushrooms are browned, return the chicken to the skillet.
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16
Add the marsala wine mixture.
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17
Bring to a light boil for 5-7 minutes to cook off some of the wine and ensure that your mushrooms and chicken soak some up.
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18
Yum!
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19
Add chopped parsley and chicken stock to the mixture.
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20
Bring to a light boil again.
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21
Then reduce to a mediumlow heat to simmer the chicken until it is cooked through.
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22
Last but not least, I thicken my sauce a little at the end with cornstarch and water.
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23
Serve immediately.
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24
This dish is great over egg-noodles or my favorite, rice pilaf.
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25
Enjoy!
