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Categories:Viewed: 27 - Published at: 9 years ago
Ingredients
- 1 cup marsala wine
- 2 tablespoons butter
- 1 lb mushroom, cleaned, stems intact and sliced
- 1 lb boneless skinless chicken breast (pounded to about 1/4- inch thick)
- 1 lb of thin cut pork cutlet (pounded to about 1/8 to 1/4-inch thick and soaked in milk for 1 hour)
- all-purpose flour seasoned with salt and pepper for dredging the pounded pork or chicken
- 34 cup chicken broth
Method
- Heat the butter in a skillet over medium and saute the mushrooms until tender and nicely coloured.
- Set aside.
- Dredge the veal in the seasoned flour, shaking off the excess.
- Heat oil sufficient to saute the chicken or pork in the skillet.
- Add the chicken or pork and saute for 1 minute per side.
- Remove to a platter.
- Cover with foil to keep warm.
- Add Marsala to the pan.
- Deglaze, then add chicken stock to the pan and let reduce and thicken.
- If the sauce does not thicken add a 1:1 mixture of cornstarch and cold water (use 1 tablespoon each), stirring until it thickens.
- When the sauce has begun to thicken, add the mushrooms and stir to mix inches.
- Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over.
- Serve immediately.
