Chicken Marsala

This is one of those dishes that I love, but I never order at restaurants.  I like the way that I make it and apparently not many other ways.  It's not a terribly difficult meal, but it tastes pretty fantastic.

Serves 4

1/2 tablespoon olive oil
1/2 tablespoon butter
3 cloves garlic
1/4 cup minced onion
1 1/2 cup sliced baby portabella mushrooms
4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon dried marjoram
Salt and ground black pepper to taste
2/3 cup chicken broth
1/4 cup marsala wine
3 cups farafalle pasta

1. Put water on for pasta.  Leave to heat while you complete the rest of the steps.
2. Heat oil and butter in a skillet with a lid.  When butter melts, add garlic and onions.  Saute until they just begin to turn golden, then add mushrooms.  Continue sauteing until the mushrooms put off liquid and garlic and onions are soft.  Remove from skillet and set aside.
3. On small plate, mix marjoram and flour.  Dunk chicken breasts in flour mixture until evenly coated.  Saute coated chicken breasts in skillet until golden brown,flipping as needed.  Top chicken with garlic mushroom mixture.  Reduce heat to low.  In measuring cup, combine broth and wine.  Pour broth wine mixture over chicken and cover skillet with lid.  Simmer for 20-30 minutes.
4.  While the chicken is cooking, cook the pasta until it is slightly undercooked.  After chicken is done, remove from skillet but leave liquid.  Toss pasta with liquid in skillet and bring pasta to a simmer in sauce.  Remove skillet from heat.  Serve pasta with chicken breasts.