Grilled Chicken Breasts with Wild Mushrooms, Herbs and Marsala

YIELD: 4 servings

4 large airline chicken breasts, frenched
Salt and pepper, as needed
6 tsps. chopped fresh herbs (thyme, marjo- ram, oregano and rosemary), divided
2 Tbsps. olive oil, divided
1 Tbsp. butter
12 oz. assorted wild mushrooms, thickly sliced
1 cup sliced shallot (about 5 shallots)
½ cup diced roma tomato
¾ cup low-salt chicken broth
¼ cup fresh lemon juice
3 Tbsps. dry Marsala

1. Sprinkle chicken breasts with salt

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