Rinse chicken: pat dry. Stir together flour, marjoram, salt, garlic, Adobo and 1/8 teaspoon pepper. Lightly coat the chicken on both sides; shake off excess.

In a large skillet cook mushrooms and green onion in 1 tablespoon of the margarine till tender; remove from skillet. In the same skillet cook chicken pieces in remaining margarine over medium-high heat for 4 minutes, turning to brown evenly. Remove skillet from heat. Return mushrooms and green onion to skillet. Careful add broth and Marsala. Cook, uncovered, for 2 to 3 minutes or till mushroom mixture thickens slightly, stirring occasionally. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, sprinkle with parsley. Serve with your favorite pasta. I use colorful bow ties.