Chicken Breasts With Wild Mushrooms, Marjoram, And Marsala

• 4 large skinless boneless chicken breast halves
• 6 teaspoons chopped fresh marjoram, divided
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 12 ounces assorted wild mushrooms (such as oyster, stemmed shiitake, and baby bella), thickly sliced
• 1 cup sliced shallots (about 5)
• 3/4 cup low-salt chicken broth
• 1/2 cup whipping cream
• 3 tablespoons dry Marsala

1. Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and saute until just cooked through, about 7 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, shallots, and 2 teaspoons marjoram. Saute until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl.
2. Combine broth, cream, Marsala, and remaining 2 teaspoons marjoram in same skillet; boil until thickened and reduced to 1/2 cup, about 5 minutes. Season sauce with salt and pepper.
3. Divide mushrooms among 4 plates. Top mushrooms with chicken. Spoon sauce over and serve.

chicken breast halves, fresh marjoram, butter, olive oil, mushrooms, shallots, lowsalt chicken broth, whipping cream, marsala

Taken from www.epicurious.com/recipes/food/views/chicken-breasts-with-wild-mushrooms-marjoram-and-marsala-233928 (may not work)