Carne di Maiale Marsala (Pork Marsala)

1. Heat the butter in a skillet over medium and sauté the mushrooms until tender and nicely coloured. Set aside.
2. Dredge the pork chops (or chicken breasts) in the seasoned flour, shaking off the excess.
3. Heat up the oil and prepare to sauté the chicken or pork in the skillet. Add the chicken or pork and sauté for 1 minute per side. Remove to a platter. Cover with foil to keep warm.
4. Add Marsala wine to the pan. Deglaze the pan, then add chicken stock to the pan and let reduce and thicken. If the sauce does not thicken add a 1:1 mixture of cornstarch and cold water. (Use 1 tablespoon of each each). Stir the cornstarch mixture in to the wine mixture and keep stirring until the sauce thickens.
5. When the sauce has begun to thicken, add the mushrooms and stir to mix in.
6. Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over them. Serve immediately.