Use, preferably, a heavy copper sautoir or plat à sauter. Toss the zucchini, seasoned, in 1 tablespoon butter over a high flame for about 6 minutes—until barely tender and hardly colored. Toss in the marjoram and put aside. In the same pan, with the other tablespoon of butter, over a high flame, toss the seasoned breast strips for no more than 3 minutes. They may stick at first; gently displace with a wooden spoon. As soon as they become firm and rubbery, return the zucchini to the pan, toss the two well together, add the cream, swirl, and toss. It is ready when the cream reaches a boil. Accompany by a pilaf.