Veau ou poulet Marsala sauce aux champignons
Comment: For a creamier sauce, add 1 dl of cream and a knob of butter at the end.
600+ g thin slices of veal or chicken ot turkey, pounded thin
300+ g sliced mushrooms
1 shallot finely chopped
1 garlic cloves finely chopped (opt)
2 dl Marsala dry (really dry)
2 dl chicken stock
flour, pepper, salt, EVOO, butter
Pounding the thicker pieces if necessary.
Salt (and pepper) the meat slices, then drench in flour, shaking to eliminate the surplus.
In a large enough fry pan, put butter + EVOO on medium heat. Color the meat on both sides, maybe in 2 to 3 batches, reserve warm.
Deglaze the pan with half of the Marsala and reserve with the meat.
EVOO in the pan, add and sweat the shallots. Add the musshrooms and cook turning a couple of times for ~10 mn, add the garlic (opt) a few minutes before being done.
Deglaze with the rest of the Marsala. Add the chicken stock and reduce a bit.
Return the chicken to the pan + juice, salt, pepper, cream & butter if using, simmer on low for 5 to 10 mn to warm up and thicken. Serve.