Step 1

Season the chicken with the salt and the pepper.

Step 2

In a shallow dish, add the flour and spread it out evenly.

Step 3

Dredge the seasoned chicken tenders in the flour, shaking off any excess.

Step 4

In a 12-14-inch nonstick pan over medium-high heat, add the olive oil.

Step 5

Add the chicken tenders to the hot oil and cook, flipping them once, until golden-brown, about 2 minutes per side.

Step 6

Transfer the chicken tenders to a plate.

Step 7

In the same pan, add the cremini mushrooms, the butter, the dried porcini mushrooms, and the shallots and cook, while stirring, until deeply caramelized, about 15 minutes.

Step 8

In a small bowl, add the gelatin and 1/4 cup of the chicken broth and whisk to combine.

Step 9

Set the gelatin mixture aside to bloom.

Step 10

Add the garlic to the mushroom mixture and cook, while stirring, until fragrant, about 20 seconds.

Step 11

Add the wine and using a wooden spoon, scrape the bottom of the skillet to release the browned bits.

Step 12

Add the remaining chicken broth and the gelatin mixture to the mushroom mixture and bring the mixture to a simmer.

Step 13

Simmer the mushroom mixture until slightly thickened, about 5 minutes.

Step 14

Season the mushroom mixture with the salt and the pepper.

Step 15

Add the chicken tenders to the pan and simmer until they reach an internal temperature of 165 degrees F, about 3 minutes.

Step 16

Top the chicken-mushroom mixture with the parsley and the lemon juice.

Step 17

Serve warm with the crusty bread.