If you have ever had Chicken Marsala or Stuffed Chicken Marsala from the Olive Garden and love it, well this is the recipe for you! With a little tweaking - I think you will find a most wonderful meal that anyone can make. ENJOY!
Combine all cheese stuffing ingredients in a mixing bowl and set aside.
Sliced chicken in half - pound each piece of chicken with a mallet till 1/4 " thick.
Place a couple of tablespoons of cheese mixture at one end of the chicken and roll up.
Dredge all completed chicken rolls in flour seasoned with salt and pepper.
Saute chicken with pre-heated oil cooking until each side is golden brown. Transfer chicken to a baking dish and place in the oven and bake for about 10-20 or chicken is 165 degree's.
Add onions to saute pan and stir to loosen chicken drippings. After 2 minutes add mushrooms and saute until onions are translucent.
Deglaze pan with Marsala wine - make sure to scrape the bottom of the pan to get all the drippings from the chicken. Heat wine to a simmer and add cream or milk. Simmer on medium heat until wine and cream have thickened and reduced by half.
Place cooked chicken breasts back in the wine sauce and spoon sauce over.
I served this meal over cooked thin pasta and crusty garlic bread!