Chicken Marsala With Mushrooms and Shallots Recipe
"[Photograph: Vicky Wasik] Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that's just like the best restaurant pan sauces—along with a few other small tricks (hello, soy sauce!)...."
INGREDIENTS
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1 1/4 cups (300ml) Marsala wine (see note above)
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3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth
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1 packet unflavored gelatin (2 1/2 teaspoons; 10g)
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4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total)
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Kosher salt and freshly ground black pepper
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About 1 cup all-purpose flour (5 ounces; 140g), for dredging
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1/4 cup (60ml) extra-virgin olive oil, plus more if needed
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10 ounces (280g) cremini mushrooms, stemmed and thinly sliced
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4 medium shallots (6 ounces; 165g), minced
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2 medium cloves garlic, minced
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1 teaspoon (about 3g) minced fresh thyme leaves
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3 tablespoons (45g) cold unsalted butter, cut into cubes
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1 teaspoon (5ml) soy sauce
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White wine vinegar, sherry vinegar, or fresh lemon juice, to taste
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Minced fresh parsley, for garnish
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