Chicken or Pork Marsala

We made this last night, so delicious! We normally make the pork version, which is a great alternative for a pork tenderloin, which can be boring.   It's easy to make but does take time and constant attention. 

 

3 or 4 boneless chicken breast or 1 pork tenderloin cut into medallions

Flour

3 ½ tbs. butter, divided

1 ½ tbs. olive oil

10 oz baby portabella mushrooms, thinly sliced

2 shallots, chopped

2 garlic cloves, minced

6-7 sage leaves, chopped

1 ¼ cup chicken (with chicken) or beef broth (with pork)

1 ¾ cup Marsala wine

1-2 tbs. lemon juice

1-2 tbs. heavy cream (half and half works too)

Dredge meat in flour and shake off excess

Cook meat in 1 ½ tbs. butter and 1 ½ tbs. olive oil until browned and at least half way cooked, remove from pan and set aside

Sauté mushrooms, shallots, garlic, and sage in oil/butter left in pan and cook until mushrooms give off their liquid and everything is browned (add more oil or butter if sticking)

Add marsala, bring to a boil and cook until reduced

Add meat back to pan and add broth. Cook until the sauce is reduced and thickens

Remove meat from pan again and remove pan from heat

Add remaining 2 tbs. of butter and cream to desired sauce thickness

Add a couple tablespoons of fresh lemon juice to taste

Serve over pasta with Parmesan or with garlic mashed potatoes.