Description

This classic Italian sauce is great on grilled veal, steak, chicken or pork chops. Serve the meat dish with a side of your favorite pasta topped with some of the sauce.

Ingredients

• 3 T. unsalted butter, divided
• 10 oz. white mushrooms, thinly sliced
• 2 oz. sliced prosciutto (not paper thin), cut into 2 x 1/4 inch strips
• 3T. finely chopped or grated yellow onion
• 1 T. all-purpose flour
• 3/4 c. dry Marsala
• 3/4 c. reduced sodium chicken broth
• chopped parsley, for garnish

Steps

1. Melt 1 T. butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add prosciutto and onion; cook, stirring often, until the onion softens, about 2 minutes. Sprinkle with flour; stir well. Stir in the Marsala and broth; bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat.
2. One T. at a time, add remaining butter; stir until incorporated into the sauce. Season with salt and pepper.
3. When ready to serve, make sure the sauce is hot. Sprinkle on chopped parsley, for garnish.