Chicken Marsala

🥘 Ingredients

• dry Marsala wine 1 ¼ cups
• chicken broth ¾ cup
• unflavored gelatin 1 packet
• boneless skinless chicken cutlets 4
• kosher salt
• freshly ground black pepper
• all-purpose flour 1 cup
• extra-virgin olive oil ¼ cup
• cremini mushrooms 10 oz
• shallots 4 medium
• garlic 2 cloves
• fresh thyme leaves 1 tsp
• cold unsalted butter 3 tbsp
• soy sauce 1 tsp
• white wine vinegar, sherry vinegar, or lemon juice
• fresh parsley

1. 1

   Combine dry Marsala wine and chicken broth in a mixing bowl and sprinkle unflavored gelatin all over the surface. Set aside.
2. 2

   Season boneless skinless chicken cutlets all over with kosher salt and freshly ground black pepper . Pour all-purpose flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, and transfer to a clean plate.
3. 3

   Heat extra-virgin olive oil in a large skillet over medium-high until shimmering. Working in batches if necessary, add chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to paper towels.
4. 4

   Add cremini mushrooms to skillet (do not drain oil) and cook, stirring frequently, until mushrooms have released their juices and browned well, about 10 minutes . Add shallots , garlic , and fresh thyme leaves and cook, stirring, until shallots are translucent, about 2 minutes . Add more oil if the pan seems too dry.
5. 5

   Pour Marsala mixture into pan, making sure to scrape in all the gelatin. Bring to a boil, whisking and scraping up any browned bits from the bottom, until liquids are reduced by about three-quarters. Add cold unsalted butter and soy sauce and whisk constantly until emulsified and sauce takes on the consistency of heavy cream. Season with salt and pepper. Taste and adjust with white wine vinegar, sherry vinegar, or lemon juice to taste.
6. 6

   Return chicken cutlets to pan, swirling to bathe them in sauce and warm through. If the sauce begins to break, swirl in a splash of water to bring it back together. Transfer to a warmed serving plate, spooning sauce all over chicken. Garnish with fresh parsley and serve.