PAN
SAUCES:
Marsala Sauce
enough for 4 servings
1 large shallot, minced
12 ounces sliced button mushrooms
1 cup dry Marsala
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh parsley leaves
Salt and ground black pepper
Follow Master Recipe for Sautéed Turkey or Veal Cutlets. Without discarding fat, set skillet over low heat. Add shallot; sauté until softened, about 30 seconds. Increase heat to medium-high, add mushrooms, and sauté until slightly softened, about 30 seconds. Increase heat to high, add Marsala, and scrape skillet bottom with wooden spoon to loosen browned bits. Boil until liquid reduces to about 1/3 cup, 4 to 5 minutes. Add any accumulated meat juices; reduce sauce again to 1/3 cup. Off heat, and swirl in softened butter until it melts and thickens sauce. Add parsley and season with salt and pepper to taste. Spoon sauce over cutlets and serve immediately.