50+ Friends Club Cookbook -- SAUCES -- Marsala Sauce for chicken

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Marsala Sauce for chicken

From the Kitchen of: Pepper
Source: unknown

1/3 cup butter

1 slice prosciutto, diced

2 teaspoons minced shallots

2 teaspoons minced garlic

2 4-ounce cans sliced mushrooms (drained)

1/4 cup marsala wine

1/4 teaspoon ground black pepper

1 cup chicken stock

2 teaspoons corn starch

1 teaspoon minced fresh parsley

2 tablespoons heavy cream

Melt butter over low heat in a medium saucepan.
Turn heat up to medium/high to sauté the prosciutto in the melted butter for about 2-3 minutes (be careful not to burn the butter). Add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes.
Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for
Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove pan from the heat, then cover it until needed.