Heat over medium-high heat, bring to a boil, then reduce heat slightly and let gently boil until reduced to 1 cup, about 15 minutes. Prepare chicken cutlets: Meanwhile in season both sides of chicken with salt and pepper. Dredge in flour. Cook chicken through in skillet: Melt 1 Tbsp butter with 1 Tbsp olive oil in a inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through in center , turning once halfway through, about 10 — 12 minutes.
Set chicken aside, keep warm: Transfer chicken to a plate. Tent with foil. Saute mushrooms: Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms. Saute mushrooms, just tossing occasionally, until golden brown, about 8 minutes. Add reduced liquids and seasonings, thicken sauce: Remove pan from heat then pour in marsala reduction, thyme, and oregano. Return to heat, bring to a simmer then stir in cornstarch chicken broth mixture.
Stir until thickened. Stir in cream, season sauce: Off heat stir in heavy cream, season sauce with salt and pepper to taste. Add sauce to chicken, garnish: Return chicken breasts to pan, spoon sauce over top.
Sprinkle with parsley and serve immediately. Add flour and stir for 30 seconds. Stir to scrape brown bits from bottom of pan. Cook until very thick, about 3 minutes. Add chicken and cook until just heated through. Stir in remaining Marsala, followed by remaining 2 tablespoons butter. Continue to stir until butter melts. Season with salt, to taste.
If you use store-bought stock at home, you can open up a packet or two of unflavored gelatin and sprinkle it on top of the stock and Marsala; after a few minutes it will bloom, absorbing the liquid.
Once heated, it will melt into the sauce, thickening it. Even if you use homemade stock, it can still be a good idea to add some gelatin, since the Marsala doesn't have any of its own and it makes up a good portion of the liquid added to the pan.
Speaking of the Marsala, here's one more rule: Don't use those bottles of "cooking" Marsala that are seasoned with salt and spiked with preservatives. They don't taste nearly as good as the real thing. And while you can certainly drop plenty of cash on a top-notch Marsala, it's easy to find bottles that are good enough to drink and still cost a song. I bought mine—a real-deal, very drinkable Marsala—for five bucks. There's just no reason to buy that "cooking" crap.
With the gelatin bloomed in your mixture of stock and real Marsala wine, dump the liquid into the pan when the mushrooms and shallots are ready, making sure to scrape the bloomed gelatin in with it. Then bring it all to a simmer and whisk to scrape up the fond from the bottom of the pan. Keep simmering until it's reduced enough to take on a slightly viscous consistency. To finish the sauce, I like to whisk in butter, which will give it a beautiful sheen and richness.
I also add a splash of soy sauce, which, while untraditional, has an earthy savoriness that rounds out the sauce perfectly and plays well with the mushrooms; any overt flavor of soy sauce won't be noticeable, so there's no need to worry about that. Because Marsala can be slightly sweet, especially when reduced, you'll want to taste the sauce at this point, and then add white wine vinegar or sherry vinegar, or even fresh lemon juice until the sauce is properly balanced—it should have a brightness that keeps those sweet and savory flavors in check.
All that's left is to add the chicken back to the pan and warm it through in the simmering sauce, then serve. Rooted in Italy, indebted to the British, popular in the United States, and boosted with a key Asian ingredient Actively scan device characteristics for identification.
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