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4 Pork cutlets from loin; (2 oz. each)
2 lg Portobella mushrooms; (2 to 3)
1 tb Fine diced onion
2 oz Marsala wine
3/4 c Heavy cream
1 ts Chopped parsley
Salt and pepper to taste
Flour to dredge pork cutlets in; (about 1/4 cup)
1 tb Or so butter or olive oil
Heat 10" skillet with butter. Dredge pork cutlets in flour and begin to saute, add mushrooms. Turn mushrooms and pork at the same time. Cook until pork is about medium well. Remove from pan. Make sauce with Marsala, onion, heavy cream and reduce in pan until sauce thickens. Arrange pork and mushroom on plate and pour sauce over. Garnish with chopped parsley.
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