MUSHROOM MARSALA SAUCE

By joeb-2

Ingredients

• 12 OUNCES MUSHROOMS
• 1/2 CUP EACH DRY MARSALA
• 1/2 CUP CHICKEN BROOTH
• 1/4 TEASPOON EACH OF SALT AND PEPPER
• 1 TABLESPOON BUTTER

Preparation

Step 1

HEAT SKILLET OVER HIGH HEAT
ADD MUSHROOMS AND COOK, STIRRING OFTEN UNTIL BROWNED. ABOUT 5 MINUTES REMOVE FROM SKILLET
ADD MARSALA, BROTH, SALT AND PEPPER AND BRING TO BOIL. REDUCE HEAT AND SIMMER 2 TO 3 MINUTES UNTIL REDUCED TO ABOUT HALF.

REMOVE FROM HEAT, ADD BUTTER AND STIR UNTIL MELTED. SPOON OVER CHICKEN, PORK OR STEAK TOP WITH SAUTEED MUSHROOMS