Carrabba's delicious marsala sauce recipe, straight from their cookbook. Great when poured over chicken, veal, steak, or pork chops. It's also quite tasty over pasta.
3 tablespoons unsalted butter, cut into tablespoons, divided
10 ounces white mushrooms, thinly sliced
2 ounces sliced prosciutto, cut into 2-by-1/4 inch strips (not paper thin)
3 tablespoons finely chopped yellow onions
1 tablespoon all-purpose flour
3/4 cup dry marsala (cooking wine)
3/4 cup chicken broth
Steps:
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl.
Sauce can be kept at room temperature for up to two hours.
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