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Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala
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| 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 |
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 sauté 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. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl.
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.
Divide mushrooms among 4 plates. Top mushrooms with chicken. Spoon sauce over and serve.
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