Let your chicken shine in this glaze-like sauce.
About 1 cup all-purpose flour , for dredging10 ounces cremini mushrooms, stemmed and thinly sliced3 tablespoons cold unsalted butter, cut into cubesMinced fresh parsley, for garnishCombine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside.Season chicken cutlets all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, and transfer to clean plate.
Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, about 2 minutes. Add more oil if pan seems too dry at any point.Pour Marsala mixture into pan, making sure to scrape in all the gelatin. Bring to a boil, whisking and scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters. Add butter and soy sauce and whisk constantly until emulsified and sauce takes on the consistency of heavy cream. Season with salt and pepper.
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