Better Chicken Marsala

Name: Better Chicken Marsala
Ingredients: 2 1/4 cups, dry Marsala; 4 teaspoons, unflavored gelatin; 1 ounce, dried porcini mushrooms, rinsed; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; , Kosher salt and pepper; 2 cups, chicken broth; 3/4 cup, all-purpose flour; 1/4 cup plus 1 teaspoon, vegetable oil; 3 ounces, pancetta, cut into 1/2-inch pieces; 1 pound, cremini mushrooms, trimmed and sliced thin; 1 , shallot, minced; 1 tablespoon, tomato paste; 1 , garlic clove, minced; 2 teaspoons, lemon juice; 1 teaspoon, minced fresh oregano; 3 tablespoons, unsalted butter, cut into 6 pieces; 2 teaspoons, minced fresh parsley

Main Courses
Chicken

By Andrew Janjigian ･ Appears in Cook's Illustrated May/June 2000, America's Test Kitchen TV

Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant standard. So why doesn’t anyone cook them at home?

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

SERVES 4 to 6

TIME 1¾ hours

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

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