Chicken Marsala With Mushrooms and Shallots Recipe

Ingredients (15)

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