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1/4 cup extra virgin olive oil, plus more if needed
10 oz cremini mushrooms, thinly sliced
3 medium shallots, minced
2 cloves garlic, minced
1 teaspoon fresh thyme
3 tablespoons unsalted butter, cubed
Kosher salt and freshly ground pepper
Fresh lemon juice, to taste
Fresh parsley, chopped, for garnish
Preparation
In a small bowl, mix together Marsala and stock and sprinkle gelatin over the top. Set aside.
Cover the chicken breasts with plastic wrap or place them in a large zip-top bag and pound until no thicker than 1/2 inch. Season generously with salt and pepper and dredge in flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook until browned on both sides, about 3 minutes per side. Remove to paper towels to drain.
Reduce heat to medium-low, and add mushrooms to skillet. Cook until mushrooms release their juices and begin to brown, about 10 minutes. Add shallots, garlic, and thyme, and cook 2 minutes more.
Pour Marsala mixture into the pan and bring to a boil, whisking constantly and scraping up any browned bits from bottom of pan. Continue cooking until liquid has reduced by three-quarters. Add butter and whisk until sauce is the consistency of cream. Season with salt and pepper, taste, and add a squeeze of lemon juice as needed.
Return chicken to pan and spoon sauce over the cutlets, letting chicken warm through in the sauce. Garnish with chopped parsley and serve with mashed potatoes, egg noodles, or rice, and enjoy!
