1/2 c. dried currants
1 c. water
1/4 c. Cognac
1/4 c. (1/2 stick) unsalted butter
2 tbsp. olive oil
2 lbs. skinned, boned chicken breasts, cut lengthwise into 1/2 inch wide strips
3 tbsp. minced shallot
1 1/2 c. whipping cream
2 1/4 tsp. minced fresh thyme or 3/4 tsp. dried, crumbled
2 1/4 tsp. minced fresh marjoram or 3/4 tsp. dried, crumbled
Salt and freshly ground pepper

Bring currants and water to boil in small saucepan over medium-high heat. Reduce heat and simmer 3 minutes. Drain and rinse under cold water. Dry currants and add to Cognac.

Heat butter and oil in heavy large skillet over medium-high heat. Add chicken and saute only until opaque, 3 to 5 minutes. Remove from skillet using slotted spoon. Add shallots to skillet and saute until softened. Remove currants from Cognac using slotted spoon. Increase heat to medium-high. Stir Cognac into skillet, scraping up any browned bits. Add cream and boil until reduced by half. Blend in currants, thyme and marjoram with salt and pepper to taste. Stir in chicken and heat until warmed through. Serve immediately.