Mushroom marsala pan sauce with seared chicken breast

Slide a knife along the breastbone to remove it and take off the tender.

Salt both sides generously and rest 10 minutes to temper and dry brine.

Stir the Marsala, chicken stock, tomato paste, worch and powdered gelatin together in a medium bowl.

Heat a 10 inch stainless steel saute pan over medium high, add oil, lay the breasts skin side down and hold them flat for five to 10 seconds.

Saute five to six minutes over medium to medium high until the skin is crisp and browned.

Flip, drop the heat to low and cook three to four minutes more to about 150F, then rest tented with foil.

Add butter, the diced mushrooms and a small pinch of salt to the pan.

Stir and scrape with a wooden spoon as the mushrooms release moisture.

Add the shallot and garlic once the mushrooms are softened and lightly coloured, fry until the shallots soften.

Deglaze with the wine mixture, scraping up the fond.

Bring to a ripping simmer and reduce seven to 10 minutes, until the spoon leaves a long lazy trail.

Lower the heat and stir in the cold butter; serve over the rested chicken breast.