Carrabba'S Marsala Sauce

• 3 tablespoons unsalted butter, cut into tablespoons, divided
• 10 ounces white mushrooms, thinly sliced
• 2 ounces sliced prosciutto, cut into 2-by-1/4 inch strips (not paper thin)
• 3 tablespoons finely chopped yellow onions
• 1 tablespoon all-purpose flour
• 3/4 cup dry marsala (cooking wine)
• 3/4 cup chicken broth

1. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl.
2. Sauce can be kept at room temperature for up to two hours.

unsalted butter, white mushrooms, yellow onions, flour, marsala, chicken broth

Taken from www.food.com/recipe/carrabbas-marsala-sauce-536377 (may not work)