Chicken Marsala – Sunnyvale-Garden

Name: Chicken Marsala – Sunnyvale-Garden
Ingredients: 1 1/4 cups (300ml) Marsala wine; 3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth; 1 packet unflavored gelatin (2 1/2 teaspoons; 10g); 4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total); Kosher salt and freshly ground black pepper; About 1 cup all-purpose flour (5 ounces; 140g), for dredging; 1/4 cup (60ml) extra-virgin olive oil, plus more if needed; 10 ounces (280g) cremini mushrooms, stemmed and thinly sliced; 4 medium shallots (6 ounces; 165g), minced; 2 medium cloves garlic, minced; 1 teaspoon (about 3g) minced fresh thyme leaves; 3 tablespoons (45g) cold unsalted butter, cut into cubes; 1 teaspoon (5ml) soy sauce; White wine vinegar, sherry vinegar, or fresh lemon juice, to taste; Minced fresh parsley, for garnish

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Indulge in rich Chicken Marsala with marsala wine, cremini mushrooms, and thyme—perfectly cooked chicken cutlets in a savory sauce.

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Ingredients

1 1/4 cups (300ml) Marsala wine
3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth
1 packet unflavored gelatin (2 1/2 teaspoons; 10g)
4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total)
Kosher salt and freshly ground black pepper
About 1 cup all-purpose flour (5 ounces; 140g), for dredging
1/4 cup (60ml) extra-virgin olive oil, plus more if needed
10 ounces (280g) cremini mushrooms, stemmed and thinly sliced
4 medium shallots (6 ounces; 165g), minced
2 medium cloves garlic, minced
1 teaspoon (about 3g) minced fresh thyme leaves
3 tablespoons (45g) cold unsalted butter, cut into cubes
1 teaspoon (5ml) soy sauce
White wine vinegar, sherry vinegar, or fresh lemon juice, to taste
Minced fresh parsley, for garnish