Chicken Parmigiano with Tomato Cream Sauce

Season chicken with salt and pepper. Heat large non-stick pan and add oil. Brown chicken lightly on both sides and remove. Combine tomato sauce with cream and place 1/2 of mixture in bottom of 9 x 13 inch glass baking dish. Arrange chicken in dish and top with remaining sauce. Add mozzarella and parmesan and marjoram. Bake in preheated 350 oven for 20-25 minutes or until nicely browned. Tomato Sauce 1/4 cup olive oil 4 cloves garlic, crushed 1 med yellow onion, finely chopped 9 cups cored and chopped fresh tomatoes 4 28-oz cans whole tomatoes, crushed with juice 1/4 cup chopped parsley 1/2 cup dry white wine 1 cup chicken stock 1 tsp dried marjoram 1 tsp dried rosemary 6 Tb unsalted butter salt and black pepper to taste Heat a 8 to 10 quart pot and add oil, garlic, and onion. Saute until onion is translucent. Add remaining ingredients except butter and salt and pepper. Bring to a simmer and cook uncovered for 4 hours, stirring often. Stir in butter and salt and pepper to taste.