Split the chicken breasts in half horizontally. Season with salt and pepper add olive oil to a skillet and saute chicken over medium heat. The chicken should be almost cooked through; this should take about 4 to 6 minutes on each side. Set the chicken aside. It's best to match up the chicken pieces for assembly.
Combine all ingredients in a small bowl. Stir well.
Match the chicken pieces and place a couple of tablespoons between the two pieces of cooked chicken. Keep the chicken warm by placing it into the oven. You may want to brush a little olive oil on the top piece of chicken so it does not dry out.
Place the chicken onto a pan and place it into the oven.
Chicken Marsala Sauce
Use the same pan the chicken was cooked in. Do not wipe out the pan.
Add flour and butter to a skillet, cook for about 1 minute on medium heat. Add Lambrusco brand dry marsala wine, stir until the sauce thickens. Add in heavy cream, and allow the sauce to reduce — season with salt and pepper.
In a skillet add butter, when the butter melts, add the mushrooms. Season mushrooms with a small pinch of salt, and a small pinch of black pepper as they cook. Saute mushroom until they begin to brown, add them to the wine sauce.
Place a stuffed chicken breast onto a plate, and place marsala sauce over the chicken. Serve immediately.
This recipe does take a little footwork in its preparation. Try to cook the mushrooms at the same time as the chicken in a separate pan. Or you can cook them before you cook the chicken. Lambrusco brand of Marsala wine is a brand recommendation to be close to the Olive Garden's Marsala wine. Other brands of dry Marsala wine will work.