Chicken Marsala

By stacymd23

Ingredients

• 4 large skinless, boneless chix breast halves
• 6 teaspoons chopped fresh marjoram, divided
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 12 ounces assorted fresh mushrooms, thinly sliced
• 1 cup sliced shallots (ab 5)
• 3/4 cup low-salt chix broth
• 1/2 cup heavy whipping cream
• 3 tablesspons dry marsala

Preparation

Step 1

1. Sprinkle chix with s&p, then 2 teaspoons majoram. Melt 1 tablespoon butter with 1 tablesspon pil in large nonstick skillet over med-high heat. Add chicken to skillet and saute until just cooked through, about 7 mins per side. Transfer chix to plate; tent with foil. Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet. Add shrooms, shallots, and 2 teaspoons marjoram. Saute until mushrooms are brown and tender, about 6 mins. Season to taste w s&p. Tranfer to bowl.

2. Combine broth, cream, marsala, and remaining 2 teaspoons marjoram in same skillet; boil until thick and reduced to 1/2 cup, about 5 minutes. Season sauce to taste w s&p.

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