Ingredients:
1/3 cup Butter
2 slices Prosciutto - diced
1 small Shallot
2 Garlic cloves
8oz Baby Bella Mushrooms
1/4 cup Dry Marsala Wine
1 cup Chicken Stock
2 teaspoons Corn Starch
2 teaspoons fresh Parsley - minced
Directions:
Melt the Butter over low heat in a medium-high sauce pan.
Sauté Prosciutto and Shallot for 2-3 minutes, or until golden.
Add Mushrooms and Garlic in, and Sauté until Mushrooms are tender.
Add in Marsala Wine and Black Pepper, and simmer over medium-high heat for 5 minutes.
Add Corn Starch into Chicken Stock; once Corn Starch is dissolved, add mixture into the sauce pan.
Add Parsley.
Once the sauce thickens, remove from heat.
Typically we have it with pan-seared chicken and noodles. It is also really good instead of noodles to have it with mashed potatoes!
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