Chicken Marsala

1 1/4 cups good quality Marsala wine (see note)

3/4 cup good quality chicken or beef stock (homemade if you got it!)

2 ½ tsp. unflavored gelatin (or one packet)

4 boneless (skinless chicken cutlets (1 ¾ pounds total))

½ tsp salt

½ tsp. course ground black pepper

½ - 1 cup all-purpose flour (for dredging)

1/4 cup olive oil

8 oz cremini mushrooms

4 - 6 medium shallots (about 9 ounces total, minced)

2 tsp. minced garlic

1 tsp. minced fresh thyme leaves (additional to garnish if desired)

3 Tbsp. butter