Chicken Breasts with Wild Mushrooms, Marjoram, and Port

Based on an Epicurious recipe.


  • 2 skinless boneless chicken breast halves
  • salt, pepper, dried marjoram
  • 1 T butter
  • 1 T olive oil
  • 6 oz wild mushrooms, thickly sliced
  • 1/2 c sliced shallots
  • 3/8 c chicken broth
  • 1/4 c heavy cream
  • 2 T port


  1. Sprinkle breasts with salt, pepper, and marjoram (both sides).
  2. Heat half the butter and oil in a medium skillet over medium-high heat, and cook the breasts for about 7 minutes per side.  Remove to a foil-covered plate.
  3. Add the remaining butter and oil to the skillet, and cook the mushrooms and shallots for about 6 minutes.  Remove to a bowl.
  4. Add the broth, cream and port to the skillet, and simmer until reduced to approximately 1/3 the volume (about 1/4 cup).
  5. Divide the mushroom and shallots between two plates, and top with the breasts, and then the sauce.