Better Chicken Marsala

Name: Better Chicken Marsala
Yield: Serves 4 to 6
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

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By Andrew Janjigian

Appears in Cook's Illustrated May/June 2000, America's Test Kitchen TV

Main Courses

Chicken

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

SERVES4 to 6

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we cut the thicker half in half horizontally to make three identically sized pi...

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