Instructions: Melt the butter in a 10-inch skillet; saute the shallots and mushrooms. Add the chicken breasts and shrimp. Cook on medium heat 10 to 12 minutes. Pour in brandy and flambe. Add cream, salt, pepper and marjoram. Cook on low another 5 minutes. Remove chicken and shrimp, place on serving platter and keep warm. Continue to cook sauce over low heat until reduced and of a creamy consistency; pour over chicken breast and shrimps. Serve very hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.