2) Place the breadcrumbs in a shallow baking dish. Bread each breast by pushing down into breadcrumbs and then flipping so both sides are breaded.
3) Place the breasts into the hot pan and saute until lightly browned on each side. Drain the excess oil from the pan. The next 2 steps must be done quickly while pan is on the burner.
4) Add the minced garlic to the hot pan, NOT on the chicken breasts. Add the mushrooms, tomatoes, basil and marsala wine. Flip the chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn. Let the alcohol burn off and let the wine soak in for a minute.
5) Stir in the single cream, marinara sauce and chicken stock and cook over a high heat. Add the pepper and continue cooking on a high heat until the liquid reduces into a thick, golden brown sauce, 3 to 5 minutes.
6) If serving right away, remove the chicken breasts from the pan and transfer to a serving platter. Pour the sauce directly from the pan onto the chicken breasts and serve.
7) If making ahead of time and/or for a more tender and juicy chicken marsala, do NOT remove the breasts. Instead pour the entire contents of the saute pan into a baking dish and put in an oven preheated to 80C/Gas 1/8 for 1 hour.
8) Carefully remove the chicken breasts and transfer to a serving platter. Pour the sauce from the pan over the chicken breasts and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.