In a large saute pan, heat the olive oil on medium-high heat.
Pound chicken breasts lightly on each side flipping twice. Place the bread crumbs in a shallow baking dish. Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded.
Place the breasts in the hot pan and saute until lightly browned on each side. Drain the oil from the pan.
The next two steps must be done quickly while pan is on the burner. Add the minced garlic to the hot pan, not on the chicken breasts. Add mushrooms, tomatoes, basil and marsala wine.
Flip 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.
Stir in the half and half, marinara sauce, and chicken broth and cook over high heat. Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes.
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.