For easy Marsala sauce, prepare 1 tablespoon olive oil, 1/2 cup flour, 3 cups mushrooms, 3 cups chicken stock and 3/4 cup Marsala wine. Gather 2 tablespoons butter, salt, and fresh cracked black pepper. Sauté the mushrooms, then add the wine and broth, and reduce the sauce over medium-high heat.
Before preparing the sauce, it is necessary to first cook the protein, such as chicken or veal cutlets. Once the cutlets are cooked and browned, remove them from the skillet, and set them aside on a plate lined with paper towels to absorb excess grease. Add the mushrooms to the remaining fat in the pan. Cremini, shitake and oyster varieties work particularly well. Cook the mushrooms until they have browned and shed their liquid.
Add the Marsala wine to the pan. With a spatula or spoon, loosen any brownings from the bottom of the pan, and integrate them into the developing sauce. Next, add the broth, and simmer everything for approximately three minutes. Return the prepared cutlets to the pan, and allow the contents to cook for an additional five minutes or so, or until the sauce thickens. Add the 2 tablespoons of butter, and test the sauce for seasoning. If a thicker sauce is desired, try adding a quick slurry of corn starch and water, introducing it gradually to best control the result.