Use this staple Italian sauce to top grilled veal, steak, chicken or pork chops.
Makes 4 servings
- 3 tablespoons unsalted butter
- 10 ounces white mushrooms, thinly slice
- 2 ounces sliced prosciutto (not paper thin), cut into 2-by-1/4inch strips
- 3 tablespoons finely chopped yellow onion
- 1 tablespoon all-purpose flour
- ¾ cup dry Marsala
- ¾ cup reduced-sodium chicken broth
- Melt 1 tablespoon of butter in a large skillet over medium-high heat
- Add mushrooms 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
- Sprinkle with the 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
- One tablespoon at a time, add the remaining butter and stir until incorporated into the sauce
- Season with salt and pepper
When you’re ready to serve, make sure the sauce is hot and spoon equal amounts of it on each piece of meat. To finish it off, sprinkle some parsley on it.
Hungry now, but don’t have time to make this recipe? You can order any of our Marsala dishes online and pick them at Carside Carry-Out.
Looking for more recipes? Check out more of our kitchen secrets here.
Please Note: Marsala is a butter sauce so it’s best when made to order. If you try to refrigerate or freeze it, the sauce will break apart.