A modern take on traditional chicken marsala, where chicken is poached in marsala, chicken broth, and mushroom soaking liquid for perfect flavor and cooking. Mushrooms are slow cooked separately to prevent wine absorption, then combined in a rich sauce.
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Place dried porcinis in a 2-cup measuring cup. Pour ¾ cup boiling water over the mushrooms and let soak while preparing the other ingredients.
Stir together cremini mushrooms, shallot, and olive oil in a Suvie pan. Insert into your Suvie and broil for 10 minutes, stirring occasionally.
Place chicken breasts, marsala wine, and chicken broth in a separate Suvie pan.
Transfer porcinis to a cutting board and pour the soaking liquid over the chicken. Roughly chop porcinis and add to the pan with cremini mushrooms. Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 60 minutes.
After the cook, remove chicken from pan and set aside. Whisk cornstarch into the chicken broth mixture. Broil both pans for 10 minutes, stirring occasionally, until thickened. (Alternatively, transfer sauce to a small skillet and bring to a boil over high heat, stirring constantly. Cook until thickened, about 4 minutes.) Whisk butter into sauce and season to taste with salt and pepper.
Divide chicken between plates, top with mushrooms, and pour over sauce. Garnish with parsley and serve.
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