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1 Reduce the heat to medium and add butter and mushrooms. 2  Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. 3  Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly-approx. 4  3 minutes. 5  Pour mushrooms and sauce over chicken and serve.
Grab some double thick pork loin chops, sear, bake and while resting... whip up this sauce in the same pan... Sweet Marsala is our preference... strong beefy broth (double up on the Better that Boullion). Don't go heavy on the salt... always a winner!