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Chicken Breasts with Wild Mushrooms, Marsala and Marjoram
Chicken Breasts with Wild Mushrooms, Marsala and Marjoram
(Petti di Pollo con Funghi di Bosco, Marsala e Marjoram)
 
 
Ingredients:

4 large skinless boneless chicken breast halves
6 teaspoons chopped fresh marjoram, divided
2 tablespoons butter, divided
2 tablespoons extra virgin 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 chicken broth
1/2 cup whipping cream
3 tablespoons dry Marsala wine 

Directions:

Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram.

Melt 1 tablespoon butter with 1 tablespoon olive 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 olive 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.

Combine broth, cream, Marsala wine, 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. Makes 4 servings.

That's it!
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