227 g (8 oz) mushroom
1 cup chicken stock
1 cup Marsala wine
2 garlic clove, minced
2 tbs unsalted butter
(dredged with flour)
Salt and pepper to taste
1 white onion cut in
dice
2 tbs fresh chopped
parsley
Olive oil
Sauté the white onions
and garlic with a little bit of oil for one minute or until translucent. Add
the mushrooms and cook for about 5 minutes, season with salt and pepper to
taste. Add the Marsala wine and reduce by half and star to thicken (about 10
minutes). Add the chicken stock and simmer for about 3 minutes. Stir in the
butter and cook until the sauce thicken (about 2 minutes). Add the parsley.
Remove from heat.
→Perfect for baked
chicken, chicken scallopini
→ Marsala wine substitutes
½ cup Port
½ cup Red Vermouth
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