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1
Place mushrooms in a food processor and process until finely chopped.
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2
Transfer mushrooms to a sieve and press out any excess liquid.
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3
Heat butter in a large skillet.
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4
Add 2 tablespoons of the shallots and the garlic and saute over medium-low heat until tender.
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5
Add the chopped drained mushrooms and cook until they are lightly browned and any excess liquid has evaporated from the pan.
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6
Return mushrooms to a food processor, add parsley and one tablespoon of the cream and process to a fine puree.
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7
Season to taste with salt and pepper.
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8
Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord.
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9
Dust each roll lightly with flour.
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10
Heat the olive oil in a large skillet.
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11
Add the chicken and saute quickly over medium high heat until golden brown on all sides.
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12
Remove chicken from pan, add the remaining tablespoon of shallots and saute briefly.
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13
Stir in the Marsala.
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14
Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
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15
Remove chicken from the pan and transfer to a serving dish.
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16
Cover to keep warm.
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17
Add the remaining cream to the pan, stir, then taste for seasoning.
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18
Cook briefly over high heat then spoon sauce over chicken and serve.
