Chicken Marsala with Fettuccine Alfredo and Roasted Cauliflower

Ingredients:

• 1 1/4 cups (300ml) Marsala wine (see note)

• 3/4 cup (180ml) homemadechicken stock or low-sodium store-bought broth

• 1 packet unflavored gelatin (2 1/2 teaspoons; 10g) 

• 4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total)

• Kosher salt and freshly ground black pepper

• About 1 cup all-purpose flour (5 ounces; 140g), for dredging

• 1/4 cup (60ml) extra-virgin olive oil, plus more if needed

• 10 ounces (280g) cremini mushrooms, stemmed and thinly sliced

• 4 medium shallots (6 ounces; 165g), minced

• 2 medium cloves garlic, minced

• 1 teaspoon (about 3g) minced fresh thyme leaves

• 3 tablespoons (45g) cold unsalted butter, cut into cubes

• 1 teaspoon (5ml) soy sauce

• White wine vinegar, sherry vinegar, or fresh lemon juice, to taste

• Minced fresh parsley, for garnish