SERVES 4 TO 6

2-1/4 Cups dry marsala

4 tsp unflavored gelatin

46-to 8-ounce) boneless skinless chicken breaasts, trimmed

Salt and pepper

2 cups chicken broth

3/4 cup all purpose flour

1/4 cup cup plus 1 tsp vegetable oil

3 ounces pancetta, cut into 1/2 inch pieces..

1 pound cremini mushrooms, trimmed and sliced thin

1 shallot, minced

1 tbsp tomato paste

2 garlic, minced

2 tsp lemon juice

1 tsp minced oregano

3 tbsp unsalted butter, cut into 6 pieces

2 tsp minced fresh parsley

1. Bring 2 cups Marsala and gelatin to boil in medium saucepan over high heat. Reduce heat to medium- high and vigorously simmer until reduced by half, 6 to 8 minutes.
2. Meanwhile, cut each chicken breast in half crosswise, then cut thickhalf in half again horizontally creating 3 cutlets of about same thickness.Place cutlets between sheets of plastic wrap and pound gently to even 1/2 inch thickness. Set aside for 15 minutes.
3. Add broth to Marsala reduction.Boil over high heat. Lower heat to medium high and simmer until reduced to 1- 1/2 cups, 10 to 12 minutes. Set aside.
4. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Heat 2 tbsp oil in skillet over medium high heat until smoking. Place some cutlets in skillet and lower heat to medium. Cook until golden brown. on 1 side, 2to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Repeat with 2 tbsp oil and remaining cutlets.

5.Return now empty skillet to medium low heat and add pancetta. Cook stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes. Add mushroom and increase heat to medium high.Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begins to brown, about 8 minutes. Transfer to bowl. Add remaining 1 tsp oil and shallot to pan and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Add reduced marsala mixture, remaining Marsala, lemon juice, and oregano and bring to simmer.6

6.Add cutlets to sauce and simmer for 5 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat whisk in butter. Stir in parsley and mushrooms mixture. Season with salt and pepper to taste. Spoonn sauce over chicken and serve.

Serve the chicken with potatoes,white rice or buttered pasta