Ingredients:
- 2 tablespoons butter
- 1 lb. white button or cremini mushrooms, sliced thick
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 chicken cutlets, about 1/2 inch thick (about 6 ounces each)
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon marjoram (or oregano)
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, snipped
Instructions:
- In a large skillet over medium-high heat, melt the butter. Add the mushrooms and cook until golden brown.
- Reduce the heat to low, then add the garlic. Cook for 1 minute, stirring constantly. Plate the mushrooms and garlic.
- Heat the olive oil in the skillet over medium heat. Add the chicken and cook until brown on both sides and cooked through. Plate the chicken.
- Add the chicken broth to the skillet, stirring to loosen any brown bits from the bottom. Let it reduce for a few minutes, then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper. Bring to a gentle boil, then reduce to a simmer. Let it simmer for 10 minutes or until it is reduced by half.
- Return the mushrooms and chicken to the skillet. Warm for 2-3 minutes. Sprinkle with fresh thyme and fresh rosemary before serving