Chicken Marsala with Shaggy Parasols

If using dried mushrooms, soak in hot water about 20 minutes. Save soaking liquid.

Place each chicken breast half between two pieces of plastic wrap.

Working from the center to the edges, pound with the flat side of a meat mallet to 1/8" thickness. Remove the plastic wrap.

In a flat dish, combine the flour, marjoram, salt and pepper. Lightly press the chicken pieces into the flour mixture, coating both sides and shaking off any excess flour mixture.

In a heated skillet, add 1 tablespoon of olive oil. Add the shaggy parasol mushrooms and cook THOROUGHLY on high heat (about 8 to 10 minutes).

Lower heat and add chives, cooking one additional minute. Remove the mushroom mixture from the skillet.

On medium-high heat, add one Tbsp. of olive oil. Add the chicken and cook until the center reaches 165°F, turning to brown evenly.

Return the mushroom mixture to the skillet. Carefully add the broth and Marsala. Cook, uncovered, for 2 to 3 minutes or until the mushroom mixture slightly thickens, stirring occasionally.

Transfer the chicken to a serving platter. Spoon the mushroom mixture over the chicken, and serve.