Chicken Breasts With Wild Mushrooms, Marjoram, And Marsala

1. 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. 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. 3

   Divide mushrooms among 4 plates. Top mushrooms with chicken. Spoon sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.