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"This is an Italian-American classic that's perfect for [any season]," says Rach. "I've been doing a lot of 'nostalgia-cooking' lately, like bringing back things that were family faves or viewer faves over over the years. And chicken Marsala is one of those dishes." She serves it with a side of egg tagliatelle tossed in the Marsala sauce with Parm. The combo is so good!
Place porcini in a pot, a couple handfuls. Cover with bone broth. Bring to simmer and reconstitute the porcini mushrooms until tender, then remove with slotted spoon and chop or slice. Reserve porcini stock.
Bring water to boil for pasta and when it boils, add salt.
Season the pounded chicken cutlets with salt and pepper. Place flour in shallow dish. Heat EVOO, 4 turns of the pan, slightly above medium.
Coat the cutlets in flour, brown on both sides and remove to a shallow platter. Add guanciale and render the fat a few minutes (or add more olive oil, 2 tablespoons or so, if not using the guanciale), then remove to same platter with chicken, reserving drippings. Add fresh mushrooms and brown them. Add the chopped porcini, shallots and garlic, salt and pepper and soften 2 to 3 minutes. Add ½ cup Marsala, swirl a minute and add porcini broth, bone broth, butter and demi-glace (if using). Whisk in cream and reduce heat to low. Slide the chicken and guanciale back in and heat through at a low simmer, 7 to 8 minutes. Add juice of ½ lemon.
Drop the pasta in salted water and cook 1 minute less than package directions.
Transfer chicken and mushrooms to platter and toss pasta with sauce and Parm. Top pasta and chicken with parsley.