Really Good Marsala (Pork Chops or Chicken)

Really Good Marsala (Pork Chops or Chicken)

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Really Good Marsala (Pork Chops or Chicken)"

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This is a delicious way to make pork or chicken. Pair it with some orzo rice and roasted asparagus and you have a quick and easy gourmet-like meal (at least that's how the family described it).

"I made this tonight and wanted to enter the recipe so I wouldn't forget for next time. I made some orzo rice and roasted parmesan asparagus to go with it. Definitely have to make this again!"

- KatLive

Ingredients

Are you making this? 
4 boneless pork chops
OR
4 boneless boneless chicken breast halves
2 tbsp flour
1/8 tsp dried rosemary
salt and pepper
2 tbsp olive oil
1 can mushrooms (drained)
1 clove crushed garlic
1 cup Marsala wine
1/4 cup milk or cream
1/4 cup water
2 tbsp cornstarch
lemon wedges; for garnish
parsley; for garnish

Original recipe makes 4 Servings

Servings  

Preparation

Season meat and dredge through flour, place between sheets of wax paper and pound with mallet a few times for each piece, to thin and tenderize. Heat oil in skillet on medium-high heat. While the oil is heating, dredge the meat back through the flour for a second coat.

Add garlic and chops (or chicken) to the heated oil and cook for about 2 minutes, or until browned. Turn chops over and add mushrooms. Cook for another 2-3 minutes or until browned. Reduce heat to medium-low and add about half of the wine. Bring to a simmer, cover, reduce heat to low, allow to simmer for approx 10 minutes, or until chops are cooked through and liquid is mostly absorbed.

In the meantime combine the cornstarch with the water and stir well. When the chops are done, remove and keep warm. Increase the heat to medium-low. Add the remaining wine, milk, and cornstarch mixture to the skillet; stir constantly until slightly boiling. Reduce heat to warm or turn off. Return chops to skillet to heat through.

Notes

I like to serve with Orzo Rice ( 1 part orzo; 2 parts rice; 6 parts water; 1/2 stick butter; salt and pepper) and a sprinkling of lemon juice and parsley.

Credits

Added on Award Medal

I used a little extra cornstarch here, so the sauce is lighter in color and thicker than when following the recipe. photo by KatLive KatLive

Calories Per Serving: 488 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made this tonight and wanted to enter the recipe so I wouldn't forget for next time. I made some orzo rice and roasted parmesan asparagus to go with it. Definitely have to make this again!
KatLive 2 years ago
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