Carne di Maiale Marsala (Pork Marsala)

• 1 pound Thin Cut Pork Chops (pounded To About 1/8 To 1/4 -inch Thick) OR Boneless, Skinless Chicken Breasts (pounded To 1/4-inch Thick)
• 1 pound White Mushrooms, Cleaned, Stems Intact, Sliced Lengthwise
• 2 Tablespoons Unsalted Butter
• 3 Tablespoons Olive Oil, For Frying
• 1 cup Good Marsala Wine
• 3/4 cups Good Chicken Broth
• 2 cups All-purpose Flour
• 1 teaspoon Salt
• 1 Tablespoon Fresh Ground Black Pepper

1. 1.
2. Heat the butter in a skillet over medium and saute the mushrooms until tender and nicely coloured.
3. Set aside.
4. 2.
5. Dredge the pork chops (or chicken breasts) in the seasoned flour, shaking off the excess.
6. 3.
7. Heat up the oil and prepare 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 wine to the pan.
13. Deglaze the pan, 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.
15. (Use 1 tablespoon of each each).
16. Stir the cornstarch mixture in to the wine mixture and keep stirring until the sauce thickens.
17. 5.
18. When the sauce has begun to thicken, add the mushrooms and stir to mix in.
19. 6.
20. Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over them.
21. Serve immediately.

chops, white mushrooms, butter, olive oil, marsala, chicken broth, allpurpose, salt, fresh ground black pepper

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