Marsala-Mushroom Sauce
2 Tbsp Olive Oil
2 Slices Prosciutto, diced
1 Shallot, diced
4 Tbsp Butter
8 oz of fresh mushrooms, sliced
1/2 C Marsala Wine
1 1/2 C Chicken Stock
2 Tbsp Cornstarch
2 Tbsp Heavy Cream
Salt and Pepper to Taste
Parsley
In a medium sauce pan brown the prosciutto in the olive oil. Next add the shallots and cook till tender (2-3 minutes). When tender add the 4 Tbsp of butter and mushrooms. Cook mushrooms till tender, 3-4 minutes.
Once the mushrooms are tender add the marsala wine to the pan and deglaze. Reduce the marsala wine for 3-4 minutes or until syrupy. While the wine is reducing, mix the cornstarch and chicken stock together till the cornstarch is dissolved.
Once the marsala wine is reduced, add the chicken stock and bring to a boil. Once the liquid boils, reduce the heat and simmer for 5 minutes, stirring occasionally. After 5 minutes stir in the 2Tbsp of Heavy Cream and simmer for an additional 2 minutes.
Add salt and pepper to taste. Top with parsley as a garnish.
Grilled Chicken
Season 4 Chicken Breasts with your favorite italian seasonings. I usually use: salt, pepper, garlic, and oregano. Grill till done.
Serving
Plate your chicken and garlic mashed potatoes and then spoon the sauce over both.
The last time I made this I forgot to buy the heavy cream. As a substitute I mixed 2 Tbsp sour cream with a 1 Tbsp of milk. I added it to the sauce and couldn't taste a huge difference.
