Instructions: Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In shallow bowl, combine flour, salt and pepper. Coat chicken breast halves with flour mixture. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until golden brown, fork-tender and juices run clear.

Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire sauce and marjoram to skillet; cook and stir 1 to 2 minutes. Stir in lemon juice and parsley. Serve over chicken.

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