Chicken/Pork Tenderloin Scaloppine With Mushrooms, Marsala and T

1. 1

   In a saute pan, heat olive oil over medium heat until almost smoking.

2. 2

   Meanwhile, season the flour with salt and pepper.

3. 3

   Dredge chicken or pork in season flour.

4. 4

   Add to pan and saute, turning once, until golden brown on both sides, about 2 min per side.

5. 5

   Transfer to platter and keep warm with tented foil.

6. 6

   Add mushrooms to the pan and saute until they are lightly browned and the juices have evaporated.

7. 7

   Add Marsala, bring to boil, reduce by 1/3.

8. 8

   Add the cold butter and replace chicken/pork in pan.

9. 9

   Bring just to boil, reduce heat, simmer 5-6 minute.

10. 10

    Stir in thyme and season with salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.