Chicken Marsala

Chicken Breasts with mushrooms, fresh oregano or marjoram and Marsala

4 large skinless boneless chicken breast halves
6 teaspoons chopped fresh marjoram or oregano with a little thyme
2 t. butter
2 t. olive oil
1-2 slices of prosciutto or bacon
12 oz. assorted fresh mushrooms
3 -5 sliced shallots

1/2-3/4 C  chicken broth
3 T. Marsala

Cut chicken breasts through the center with a filet knife to make thin cutlets. Sprinkle chicken with salt, pepper and 2 tsp of the marjoram or oregano & thyme. Dredge in flour. Melt 1 T. butter with 1 T. oil in large skillet over med high heat. Add chicken and sear til browned on both sides. (make sure chicken is cooked through before transferring to plate. is necessary, put a lid on the pan for a min or two to help cook through) Transfer chicken to plate. Add chopped prosciutto or bacon with shallots and brown.  Make sure pan is hot before adding mushrooms and don't crowd mushrooms in pan or add salt until mushrooms have browned*  Add mushrooms, and 2 tsp marjoram or oregano. Saute til mushrooms are browned. season with salt and pepper. Transfer to plate.

Deglaze pan with Marsala  Add chicken broth.  return chicken to pan then mushroom, shallots. Add a little cream if desired to taste, not necessary. When sauce has thickened slightly, turn out onto plate. Garnish with a little fresh chopped herbs.

*mushrooms are difficult to brown because they are 80-90% water. Make sure the pan is very hot before adding mushrooms and do not crowd them in the pan and let them sit and brown without flipping them. Carmelization adds flavor