Easy Chicken Marsala

Step 1 -Season the chicken with the salt and the pepper.

Step 2 -In a shallow dish, add the flour and spread it out evenly.

Step 3 -Dredge the seasoned chicken tenders in the flour, shaking off any excess.

Step 4 -In a 12-14-inch nonstick pan over medium-high heat, add the olive oil.

Step 5 -Add the chicken tenders to the hot oil and cook, flipping them once, until golden-brown, about 2 minutes per side.

Step 6 -Transfer the chicken tenders to a plate.

Step 7 -In the same pan, add the cremini mushrooms, the butter, the dried porcini mushrooms, and the shallots and cook, while stirring, until deeply caramelized, about 15 minutes.

Step 8 -In a small bowl, add the gelatin and 1/4 cup of the chicken broth and whisk to combine.

Step 9 -Set the gelatin mixture aside to bloom.

Step 10 -Add the garlic to the mushroom mixture and cook, while stirring, until fragrant, about 20 seconds.

Step 11 -Add the wine and using a wooden spoon, scrape the bottom of the skillet to release the browned bits.

Step 12 -Add the remaining chicken broth and the gelatin mixture to the mushroom mixture and bring the mixture to a simmer.

Step 13 -Simmer the mushroom mixture until slightly thickened, about 5 minutes.

Step 14 -Season the mushroom mixture with the salt and the pepper.

Step 15 -Add the chicken tenders to the pan and simmer until they reach an internal temperature of 165 degrees F, about 3 minutes.

Step 16 -Top the chicken-mushroom mixture with the parsley and the lemon juice.

Step 17 -Serve warm with the crusty bread.