White Burgundy Coq au Vin

1 tablespoon oil
3 tablespoons all purpose flour
4 boneless skinless chicken breast halves
1/2 cup chicken broth
1/2 cup white or red burgundy wine or chicken broth
1 (8-oz.) pkg. fresh small mushrooms
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram leaves
Dash pepper
1/4 cup sliced green onions

Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Coat chicken with flour; add to skillet. Cook until browned on both sides.

Move chicken pieces to side of pan. Add any remaining flour, broth, wine, mushrooms, garlic powder, marjoram and pepper; blend well. Arrange chicken pieces in wine mixture. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until chicken is fork tender and juices run clear, stirring occasionally. Add onions; cook an additional 5 minutes.
4 servings.