Better Chicken Marsala

Instructions

Bring 2 cups dry Marsala, 4 teaspoons unflavored gelatin, and 1 ounce dried porcini mushrooms, rinsed, to boil in medium saucepan over high heat. Reduce heat to medium-high and vigorously simmer until reduced by half, 6 to 8 minutes.
Meanwhile, cut 4 chicken breasts in half crosswise. Cut thick half in half again horizontally, creating 3 cutlets of about same thickness. Place cutlets between sheets of plastic wrap and pound gently to even ½-inch thickness. Place cutlets in bowl and toss with 2 teaspoons kosher salt and ½ teaspoon pepper. Set aside for 15 minutes.
Strain Marsala reduction through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids. Return Marsala reduction to saucepan, add 2 cups chicken broth, and return to boil over high heat. Lower heat to medium-high and simmer until reduced to 1½ cups, 10 to 12 minutes. Set aside.
Spread ¾ cup all-purpose flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons vegetable oil in 12-inch skillet over medium-high heat until smoking. Place 6 cutlets in skillet and lower heat to medium. Cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. Repeat with 2 tablespoons vegetable oil and remaining 6 cutlets.
Return now-empty skillet to medium-low heat and add 3 ounces pancetta, cut into ½-inch pieces. Cook, stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes. Add 1 pound cremini mushrooms, trimmed and sliced thin, and increase heat to medium-high. Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes.
Using slotted spoon, transfer cremini mushrooms and pancetta to bowl. Add remaining 1 teaspoon vegetable oil and 1 minced shallot to pan and cook until softened, 1 minute. Add 1 tablespoon tomato paste and 1 minced garlic clove and cook until fragrant, 30 seconds. Add reduced Marsala mixture, remaining ¼ cup dry Marsala, 2 teaspoons lemon juice, and 1 teaspoon minced oregano and bring to simmer.
Add cutlets to sauce and simmer for 3 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat, whisk in 3 tablespoons unsalted butter, cut into 6 pieces. Stir in 2 teaspoons minced parsley and cremini mushroom mixture. Season with kosher salt and pepper to taste. Spoon sauce over chicken and serve.
1. 8.Enjoy!
   

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