Heat chicken according to package directions. Melt butter and olive oil in skillet. Add mushrooms, shallots and Tbsp marjoram. Saute until mushrooms are brown and tender, about 6-8 minutes. Season to taste with salt and pepper. Transfer to bowl.
Combine broth, cream, Marsala and remaining 2 teaspoons marjoram in the same skillet boil until thickened, about 5 minutes. Season with salt and pepper. Add chicken breasts to skillet and heat 2-3 minutes, turning once.
Top chicken breasts with mushroom mixture and spoon sauce over to serve.
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