Chicken Marsala

• 4 chicken breasts, skinned and boned

• 2 Tbsp. olive oil

• 3 green onions sliced

• 6 large mushrooms, sliced

• 1 1/2 cup chicken broth

• 1 cup Marsala wine

• Flour

• 1 tsp. chopped garlic 
  
  Salt and pepper chicken breasts. Dredge in flour. Nicely brown in olive oil. Remove from skillet. Sauté green onions and garlic until clear, not brown. Remove from skillet. Sauté mushrooms. Add broth and Marsala wine. Add onions and garlic. Coat chicken again in flour. Add to wine sauce and simmer for 10 minutes. Good with pasta .