3. Sear the breaded chicken breasts. In a thick-bottomed pan, cook the chicken breasts until they are golden, crispy, and delicious. Set them aside and cover them.
4. Cook the mushrooms. In the same pan used for the chicken, sauté the mushrooms until they are tender.
5. Prepare the marsala wine sauce. Pour the wine and chicken stock into the pan and simmer until the wine reduces. Add brown sugar, Worcestershire, Dijon mustard, and butter to the pan and cook until the butter is nice and creamy.
6. Combine the chicken and the sauce. Place the cooked chicken back in the pan and coat it with the marsala sauce. Keep the chicken warm on the stovetop in the sauce until ready to serve.
7. Garnish just before serving. For that authentic Olive Garden experience, top it with fresh parsley and feel free to sprinkle some grated parmesan.
