Carne di Maiale Marsala (Pork Marsala)

• 1 pound Boneless, Thin Cut Pork Cutlet (pounded Into 1/8 To 1/4 -inch Scallopini) Or Skinless, Boneless Chicken Breasts Pounded Into A 1/4-inch Chicken Scallopini
• 1 pound Mushrooms, Cleaned, Stems Intact And Sliced
• 1 cup All Purpose Flour Seasoned With Salt And Pepper To Taste For Dredging The Pork Scallopini
• 1 cup Marsala Wine
• 3/4 cups Chicken Broth
• 2 Tablespoons Butter
• 2 Tablespoons Extra Virgin Olive Oil

1. 1.
2. Heat the butter in a skillet over medium heat and saute the mushrooms until tender and nicely coloured.
3. Set aside.
4. 2.
5. Dredge the veal in the seasoned flour, shaking off the excess.
6. 3.
7. Heat oil sufficient to saute the chicken or pork in the skillet.
8. Add the chicken or pork and saute for 1 minute per side.
9. Remove to a platter.
10. Cover with foil to keep warm.
11. 4.
12. Add Marsala to the pan.
13. Deglaze, then add chicken stock to the pan and let reduce and thicken.
14. If the sauce does not thicken, add a 1:1 mixture of cornstarch and cold water (use 1 tablespoon each), stirring until it thickens.
15. 5.
16. When the sauce has begun to thicken, add the mushrooms and stir to mix in.
17. 6.
18. Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over.
19. Serve immediately.

scallopini, mushrooms, flour, marsala wine, chicken broth, butter, olive oil

Taken from tastykitchen.com/recipes/main-courses/carne-di-maiale-marsala-pork-marsala-2/ (may not work)