Herbed Chicken with Marjoram

1 lemon, halved plus 2 tbsp. lemon juice
salt & pepper
5 tbsp. olive oil
3 cloves garlic, crushed
4 skinned and boned chicken breasts, halved and cut into 1 1/2" strips
3 tbsp. butter
4 shallots, chopped
1 tbsp. flour
1 c. dry white wine
1 c. chicken stock
1/2 lb. mushrooms, quartered
2 tbsp. marjoram leaves, chopped

In a large frying pan, heat 4 tbsp. of olive oil over medium heat. Add garlic and cook until lightly colored. Remove the garlic and set aside. Sprinkle the chicken strips with salt and pepper. Heat 2 tbsp. butter and remaining olive oil in the pan. Add the chicken strips and cover over medium heat, stirring, until the chicken is cooked. For sauce, reduce heat, add remaining butter to pan and stir in shallots. Cook for 2 minutes and sprinkle with flour. Cook for 2 more minutes, stirring. Add wine and stock, scraping bottom of the pan with a wooden spoon to remove glazed. Return to heat and add mushrooms and chopped marjoram. Reduce the sauce to slightly less than 1 cup. Return the chicken to the pan and heat through.