Put a couple tablespoons of butter in a pan and let it melt on medium heat.
Open a can of mushrooms and drain the liquid.
Notice that there is a glass of tea there and drink some.
Dump the mushrooms in the pan.
Add the onion flakes or diced onions. I just add enough so that there is onion sprinkled liberally all over the pan. If this is too vague for you, use 1/4 cup.
Stir and cook for about 5 minutes or until fully cooked.
Remove mushrooms and onions to a plate.
While the mushrooms are cooking, prepare the chicken. First, combine the flour, marjoram, and pepper. Again, I just dump some pepper and marjoram into the bowl until it looks like I've got enough. If this is too vague for you, use 1 teaspoon for each. I would probably use more.
Pound the chicken until it is uniform in size. This helps it cook evenly. If you do not have a meat tenderizer, put a plastic bag over a heavy jar and use that. After you have 'tenderized', cut the fat off the chicken.
Then, coat the chicken in the flour mixture.
Melt a couple more tablespoons of butter in the pan. Add the chicken. Cook approximately 5 minutes on each side, or until fully cooked all the way through and golden brown on the outside.
While the chicken is cooking, prepare the sauce. Combine the Marsala and the chicken broth.
The key to good Chicken Marsala is good Marsala! Cooking wine just doesn't get it, folks!
After the chicken is fully cooked, add the mushrooms back into the pan. Pour in the sauce and let it simmer for a couple minutes.
After you're finished cooking, clean up.
Then, sit around waiting while Mom takes pictures.
Enjoy your meal!