Step 1

Place porcini in a pot, a couple handfuls

Step 2

Cover with bone broth

Step 3

Bring to simmer and reconstitute the porcini mushrooms until tender, then remove with slotted spoon and chop or slice

Step 4

Reserve porcini stock

Step 5

Bring water to boil for pasta and when it boils, add salt

Step 6

Season the pounded chicken cutlets with salt and pepper

Step 7

Place flour in shallow dish

Step 8

Heat EVOO, 4 turns of the pan, slightly above medium

Step 9

Coat the cutlets in flour, brown on both sides and remove to a shallow platter

Step 10

Add guanciale and render the fat a few minutes (or add more olive oil, 2 tablespoons or so, if not using the guanciale), then remove to same platter with chicken, reserving drippings

Step 11

Add fresh mushrooms and brown them

Step 12

Add the chopped porcini, shallots and garlic, salt and pepper and soften 2 to 3 minutes

Step 13

Add ½ cup Marsala, swirl a minute and add porcini broth, bone broth, butter and demi-glace (if using)

Step 14

Whisk in cream and reduce heat to low

Step 15

Slide the chicken and guanciale back in and heat through at a low simmer, 7 to 8 minutes

Step 16

Add juice of ½ lemon

Step 17

Listicle: Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle Drop the pasta in salted water and cook 1 minute less than package directions

Step 18

Transfer chicken and mushrooms to platter and toss pasta with sauce and Parm

Step 19

Top pasta and chicken with parsley