Marsala Sauce
½ pound mushrooms
1 tablespoon butter
1 tablespoon olive oil
¼ cup Marsala wine
½ cup chicken stock
Salt and pepper to taste
Slice the mushrooms and saute in the butter and olive oil until they are cooked. Remove to a small bowl. This can be done several hours in advance.
Saute chicken or veal scallopini until almost cooked. Remove to a plate and cover. Pour off any fat, leaving the browned bits in the pan. Hold the pan off the heat and add the Marsala. Turn up the heat and reduce the Marsala to syrup while scraping up the browned bits in the pan. Add the chicken stock and any liquid from the mushrooms and mix well. Reduce over high heat until it is half gone and the sauce is thickened. Add the sauteed chicken or veal, top with the mushrooms and stir briefly to coat the pieces with the sauce and reheat them. Pour the mushrooms and sauce over the pieces when you serve.