Chicken/Pork Tenderloin Scaloppine With Mushrooms, Marsala and T

• 14 cup extra virgin olive oil
• 14 cup all-purpose flour
• salt & fresh ground pepper
• 8 (2 ounce) medallions pork tenderloin or 4 chicken cutlets
• 8 ounces mushrooms, quartered (any kind)
• 1 cup marsala wine
• 2 tablespoons cold unsalted butter
• 2 tablespoons fresh thyme or 12 teaspoon dried thyme

1. In a saute pan, heat olive oil over medium heat until almost smoking.
2. Meanwhile, season the flour with salt and pepper.
3. Dredge chicken or pork in season flour.
4. Add to pan and saute, turning once, until golden brown on both sides, about 2 min per side.
5. Transfer to platter and keep warm with tented foil.
6. Add mushrooms to the pan and saute until they are lightly browned and the juices have evaporated.
7. Add Marsala, bring to boil, reduce by 1/3.
8. Add the cold butter and replace chicken/pork in pan.
9. Bring just to boil, reduce heat, simmer 5-6 minute.
10. Stir in thyme and season with salt and pepper, to taste.

extra virgin olive oil, flour, salt, pork tenderloin, mushrooms, marsala wine, cold unsalted butter, thyme

Taken from www.food.com/recipe/chicken-pork-tenderloin-scaloppine-with-mushrooms-marsala-and-t-518378 (may not work)