In a 12-inch skillet cook mushroom and green onions in
2 teaspoons of hot butter for 4 to 5 minutes or until
tender. Remove from skillet; set aside.

Meanwhile. rinse chicken; pat dry with paper towels. 
Cut the chicken into 2 serving-size pieces. Place 1
piece between 2 sheets of plastic wrap. Working from
the center to edges, pound lightly with the flat side
of meat mallet to about 1/8- inch thickness. Remove
wrap. Repeat with the remaining chicken.

Sprinkle meat with salt and pepper. In the same
skillet cook chicken in 2 teaspoons hot butter over
medium-high heat about 1 minute on each side till no
longer pink. Transfer to a warm dinner
plates; keep warm.

Add marsala or sherry and chicken broth to drippings
in skillet.
Bring to boiling; boil gently, uncovered, about 1
minute scraping up any browned bits. Return mushroom
mixture to skillet; add parsley. Heat through.

To serve, spoon the mushroom mixture over chicken. 
Serve immediately.

Makes 2 main dish servings.

Serve with angle hair pasta, green beans and salad.