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)
½ cup chicken broth
1 ½ cups heavy cream
2 teaspoons Worcestershire Sauce
½ teaspoon marjoram (or oregano)
½ teaspoon onion powder
¼ teaspoon fresh ground black pepper
½ tablespoon fresh thyme leaves
1 teaspoon fresh rosemary snipped
INSTRUCTIONS:
Melt the butter in a large skillet over medium high heat. Add the mushrooms and cook until golden brown.
Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Plate the mushrooms and garlic.
Heat the 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 stirring to loosen any brown bits off 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.
Add the mushrooms and chicken back to the skillet. Warm for 2-3 minutes. Sprinkle with fresh thyme and fresh rosemary.
