MARSALA CREAM SAUCE

SERVES 4

You have to love this sauce. The combination of Marsala with the cream, truffle oil and capers is unbelievable. Serve with sauteéd veal, poultry or pork.

INGREDIENTS

1 cup dry Marsala or other dry red wine

1 cup heavy cream

2 teaspoons chopped fresh sage

1 tablespoon chopped fresh parsley

Salt and pepper to taste

1 teaspoon fresh lemon juice

1 tablespoon capers

2 teaspoons white truffle oil

Sauté the meat in a large skillet. Remove from pan and set aside. Add the Marsala to the pan and deglaze. Add the cream, sage, parsley, salt and pepper. Reduce until desired thickness, but not too thick. Lower the heat to medium. Stir in the lemon juice, capers and truffle oil. Taste for seasoning. Return the meat and any accumulated juices to the pan and flip over to coat both sides with some of the sauce. Let heat about 2 minutes. Serve immediately, spooning a little sauce over the meat.

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