½poundcleaned and thinly sliced baby portabella mushrooms
1shallotminced
½teaspoonsalt
1tablespoonall-purpose flour
⅔cupMarsala wine
⅓cupchicken stock
Instructions
Heat the 3 tablespoons of butter over medium heat in a medium-sized skillet until it foams.
Stir in the mushrooms, shallots, and salt. Simmer until liquid evaporates and mushrooms begin to brown, about 10-15 minutes.
Stir in the flour, cooking and stirring for about 5 minutes. Add the Marsala wine and chicken stock; cook until reduced by half.
Remove from heat and swirl in the remaining butter until melted. Drizzle sauce over cooked chicken. Serve over pan-fried chicken, pasta, or vegetables.
Make ahead tip
Cool to room temperature then store in an airtight container for up to 4 days. Reheat over medium-low heat and thin the sauce with a splash of wine and/or chicken stock if needed.