Carne di Maiale Marsala (Pork Marsala)

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   1.

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   Heat the butter in a skillet over medium heat and saute the mushrooms until tender and nicely coloured.

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   Set aside.

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   2.

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   Dredge the veal in the seasoned flour, shaking off the excess.

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   3.

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   Heat oil sufficient to saute the chicken or pork in the skillet.

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   Add the chicken or pork and saute for 1 minute per side.

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   Remove to a platter.

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    Cover with foil to keep warm.

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    4.

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    Add Marsala to the pan.

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    Deglaze, then add chicken stock to the pan and let reduce and thicken.

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    If the sauce does not thicken, add a 1:1 mixture of cornstarch and cold water (use 1 tablespoon each), stirring until it thickens.

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    5.

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    When the sauce has begun to thicken, add the mushrooms and stir to mix in.

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    6.

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    Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.