3 - 4 boneless chicken breasts
3 tbsp. butter
3 tbsp. oil
1 c. chicken broth
1/4 c. dry white wine
1 tsp. sweet basil
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 c. heavy cream

Melt butter and oil in large fry pan. Saute chicken over medium high heat 5 minutes per side. Drain fat. Add chicken broth, wine and spices. Cover and cook over medium low heat for 20 minutes, turning chicken once. Remove chicken and keep warm. Cook liquid over high heat until reduced by half. Add cream and stir constantly till bubbly. Pour sauce over chicken and serve immediately.