Type what you have

Ingredients

• ✓ marsala wine
• ketchup
• garlic
• kosher salt
• rosemary
• black pepper
• skirt steak

Instructions

1. 1 Whisk wine, ketchup, garlic, salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove steak from marinade and shake off excess; discard marinade.
4. 4 Cook steak on the preheated grill until steak shines, 3 to 4 minutes per side. An instant-read thermometer inserted into center should read 130 degrees F (54 degrees C). Transfer to a plate; rest at least 5 minutes before slicing against the grain.

By John Mitzewich

Ingredients

• ✓ marsala wine
• veal cutlet
• all-purpose flour
• seasoning salt
• butter
• olive oil
• mushroom

Instructions

1. 1 Place veal between 2 sheets of heavy plastic on a solid, level surface. Firmly pound veal with the smooth side of a meat mallet to a 1/4-inch thickness.
2. 2 Combine flour and seasoning salt in a shallow dish; dredge veal in flour mixture and let rest on a wire rack for 15 minutes.
3. 3 Melt butter and oil in a large skillet over medium-high heat. Add floured cutlets and cook until browned, about 1 1/2 minutes on each side. Add mushrooms, reduce heat to low, cover, and cook until tender, about 8 to 10 minutes.
4. 4 Pour in Marsala and simmer until veal is tender and sauce is hot, about 5 minutes more. Serve immediately.

By Christine

Ingredients

• ✓ marsala wine
• all-purpose flour
• salt
• black pepper
• chicken breast
• oil
• mushroom
• butter

Instructions

1. 1 Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
3. 3 Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.

By thedailygourmet

Ingredients

• ✓ marsala wine
• olive oil
• salt
• black pepper
• chicken breast
• onion
• cremini mushroom
• cream of mushroom soup

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper, then add to hot oil and cook until browned, 3 to 5 minutes. Stir in onion and mushrooms; continue cooking until onion is translucent, 5 to 7 minutes.
2. 2 Pour condensed soup and Marsala wine over chicken mixture; cook until hot and chicken is no longer pink in the middle, 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Sophia Del Gigante

Ingredients

• ✓ marsala wine
• all-purpose flour
• garlic and herb seasoning blend
• chicken breast
• butter
• mushroom
• chicken broth
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine flour and seasoning in a shallow bowl. Dredge chicken pieces lightly in the flour mixture.
3. 3 Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add chicken breasts in batches, 4 pieces at a time, and brown for, 3 to 4 minutes on each side, adding more butter as needed. Transfer browned chicken to the prepared baking pan.
4. 4 Heat remaining 4 tablespoons butter in the same skillet and saute mushrooms until lightly browned, about 5 minutes. Sprinkle evenly over the chicken.
5. 5 Pour wine and chicken broth into the pan drippings in the skillet, scraping up all the browned bits with a spoon. Bring to a boil, reduce heat, and simmer liquid for 10 minutes over low heat. Spoon sauce evenly over chicken.
6. 6 Bake in the preheated oven for 10 minutes.
7. 7 Remove chicken from the oven. Combine Parmesan cheese and mozzarella cheese in a bowl and evenly sprinkle over chicken. Return to the oven and bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By SCENT4U

Ingredients

• ✓ marsala wine
• veal medallion
• all-purpose flour
• butter
• olive oil
• salt
• pepper
• water
• cornstarch

Instructions

1. 1 Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
2. 2 Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
3. 3 Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
4. 4 Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
5. 5 Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

By saretta

Ingredients

• ✓ marsala wine
• all-purpose flour
• garlic salt
• black pepper
• oregano
• chicken breast
• olive oil
• butter
• mushroom

Instructions

1. 1 Whisk flour, garlic salt, pepper, and oregano together in a bowl. Dredge chicken in flour mixture until lightly coated.
2. 2 Heat oil and butter in a large skillet over medium heat. Add chicken and cook until lightly browned, about 2 minutes. Flip chicken and add mushrooms. Cook, stirring mushrooms occasionally, until chicken is browned on the other side, about 2 more minutes.
3. 3 Pour Marsala wine over chicken. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Allrecipes Member

Ingredients

• ✓ marsala wine
• all-purpose flour
• salt
• black pepper
• chicken tender
• olive oil
• butter
• chicken stock
• heavy cream
• mustard

Instructions

1. 1 Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
2. 2 Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
3. 3 Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
4. 4 Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.

By Stephanie

Ingredients

• ✓ marsala wine
• olive oil
• mushroom
• onion
• garlic
• salt
• black pepper
• heavy cream
• mushroom ravioli
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.
2. 2 While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.
3. 3 Pour a generous amount of sauce over hot ravioli and top with fresh parsley.

By Tareesa

Ingredients

• ✓ marsala wine
• all-purpose flour
• salt
• black pepper
• oregano
• chicken breast
• butter
• olive oil
• mushroom
• cooking sherry

Instructions

1. 1 Gather all ingredients.
2. 2 In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
3. 3 Coat chicken pieces in flour mixture.
4. 4 In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan, and lightly brown.
5. 5 Turn over chicken pieces, and add mushrooms. Pour in wine and sherry.
6. 6 Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
7. 7 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ marsala wine
• butter
• white mushroom
• shallot
• garlic
• rosemary
• all-purpose flour
• beef broth
• port wine
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Add mushrooms, shallot, garlic, and rosemary and cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes.
2. 2 Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 1 minute. Deglaze the pan by pouring in the marsala, and cook for about 2 minutes.
3. 3 Increase heat to medium, stir in beef broth and port, and cook until sauce starts to reduce and thicken to your preference, 10 to 12 minutes. Season with salt and pepper, taste, and adjust any of the ingredients to your liking.

By lutzflcat

Ingredients

• ✓ marsala wine
• chicken breast
• sea salt
• black pepper
• olive oil
• butter
• prosciutto
• shallot
• crimini mushroom
• chicken stock
• flat-leaf parsley

Instructions

1. 1 Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
2. 2 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side. Remove chicken from the pan and set aside.
3. 3 Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
4. 4 Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper. Bella mushrooms can be substituted for cremini mushrooms. Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets. I sautéed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.

By Cindy Anschutz Barbieri

Ingredients

• ✓ marsala wine
• butter
• mushroom
• all-purpose flour
• garlic powder
• salt
• black pepper
• chicken
• bacon
• water
• cornstarch

Instructions

1. 1 Melt 1 tablespoon butter in a medium skillet. Add mushrooms; cook until soft. Transfer to a small bowl; cover.
2. 2 Whisk flour, garlic powder, salt, and black pepper together in a shallow dish or bowl. Dredge chicken in flour mixture; shake off excess.
3. 3 Cook bacon in the same skillet over low heat until cooked but not crisp. Add 2 tablespoons butter to the skillet; melt. Add chicken; cook over medium heat, 2 minutes per side, adding remaining 1 tablespoon butter as needed to prevent burning.
4. 4 Transfer chicken to a plate; cover with aluminum foil and keep warm. Slowly whisk water into cornstarch in a medium bowl; whisk in Marsala. Add cornstarch mixture and reserved mushrooms to the skillet; heat until sauce begins to boil and thickens. Top chicken with sauce to serve.

By CMITCHEL97

Ingredients

• ✓ marsala wine
• butter
• mushroom
• chicken breast
• all-purpose flour
• chicken broth
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• green onion

Instructions

1. 1 Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
2. 2 Cut each chicken breast in half lengthwise. Place between two sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
4. 4 Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over chicken.
5. 5 Add wine and broth to the skillet; bring to a boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over chicken. Combine mozzarella and Parmesan with green onions; sprinkle over chicken.
6. 6 Bake, uncovered, in the preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 12 to 14 minutes.

By DebbyJean

Ingredients

• ✓ marsala wine
• farfalle pasta
• turkey sausage
• water
• garlic
• onion
• green bell pepper
• red bell pepper
• tomato
• oregano
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
2. 2 Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice.
3. 3 Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.

By EDDY817

Ingredients

• ✓ marsala wine
• olive oil
• garlic
• all-purpose flour
• salt
• black pepper
• chicken breast
• white mushroom
• water
• cornstarch
• parsley

Instructions

1. 1 Stir oil and garlic together in the bowl of a slow cooker.
2. 2 Mix flour, salt, and pepper together in a large resealable plastic bag. Add chicken to the bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken into the slow cooker, then add mushrooms.
3. 3 Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into the slow cooker over chicken and mushrooms.
4. 4 Cover and cook on Low until sauce thickens and chicken is no longer pink in the center and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 If the sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into the slow cooker. Cover and cook on High until thickened, about 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.

By mstina330

Ingredients

• ✓ marsala wine
• all-purpose flour
• garlic powder
• oregano
• garlic salt
• salt
• pork loin chop
• olive oil
• butter
• mushroom
• garlic

Instructions

1. 1 Mix together flour, garlic powder, oregano, garlic salt, and salt in a medium bowl. Add pork chops and toss until well coated.
2. 2 Heat olive oil and butter in a large skillet over medium heat. Cook pork chops in hot oil-butter mixture, turning occasionally, until brown on both sides. Add mushrooms and garlic; cook and stir until mushrooms begin to soften and garlic is fragrant, about 1 minute.
3. 3 Pour in wine, scraping the skillet to loosen any brown bits of food on the bottom of the skillet. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (63 degrees C). If sauce is too thick, adjust by stirring in more wine, a little at a time.

By Junnieann

Ingredients

• ✓ marsala wine
• chicken breast
• all-purpose flour
• salt
• pepper
• oregano
• olive oil
• butter
• portobello mushroom
• sun-dried tomato
• spinach

Instructions

1. 1 Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
2. 2 In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
3. 3 In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

By SHANOU

Ingredients

• ✓ marsala wine
• vegetable oil
• chicken breast
• bacon
• shallot
• green onion
• garlic
• fire-roasted diced tomato
• chicken bouillon
• rosemary leaves
• half-and-half
• parmesan cheese
• spaghetti

Instructions

1. 1 Heat a large cast-iron skillet over medium heat until very hot. Pour in the vegetable oil, tilt skillet to coat with oil, and place chicken breast halves into the hot skillet. Cook the chicken breasts until browned on each side, about 8 minutes per side.
2. 2 Increase heat under skillet to medium-high, then stir in bacon, shallots, and green onions. Cook and stir until bacon begins to crisp, about 10 minutes.
3. 3 Stir in garlic until fragrant, then add fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and rosemary. Bring to a boil, then reduce heat to low; simmer for about 1 hour.
4. 4 Stir half-and-half and Parmesan cheese into the sauce over medium heat. Continue to cook until cheese melts, about 10 minutes. Remove skillet from heat, and allow the chicken and sauce to rest while cooking the pasta.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spaghetti and return to a boil. Cook until the pasta has cooked through but is still slightly firm to the bite, about 12 minutes. Drain well.
6. 6 Transfer cooked spaghetti to a serving platter and serve topped with chicken breasts and sauce.

By CraigEstes

Ingredients

• ✓ marsala wine
• penne pasta
• butter
• shallot
• portabella mushroom
• asparagus
• sun-dried tomato
• chicken broth
• rotisserie chicken
• heavy cream
• butter
• flour
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
2. 2 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
3. 3 Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
4. 4 Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

By Challengergurl

Ingredients

• ✓ marsala wine
• butter
• olive oil
• portobello mushroom
• garlic
• flour
• beef broth
• browning sauce
• kosher salt
• black pepper
• chicken breast
• kosher salt
• pepper
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
3. 3 Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
4. 4 Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
5. 5 Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
6. 6 Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

By JPFRMNY

Ingredients

• ✓ marsala wine
• butter
• mushroom
• onion
• garlic
• chicken stock
• brown sugar
• lemon juice
• molasses
• corn syrup
• cornstarch
• water
• olive oil
• chicken breast
• green onion

Instructions

1. 1 Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms, onion, and garlic; increase heat to medium-high. Cook and stir until mushrooms are golden brown, 3 to 5 minutes.
2. 2 Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into mushroom mixture; bring to a boil. Cook, stirring frequently, until liquid reduces by about half, 10 to 15 minutes.
3. 3 Whisk cornstarch into cold water in a small bowl; slowly whisk into Marsala sauce, whisking continually. Cook and stir until sauce thickens, 10 to 15 minutes more.
4. 4 Heat olive oil with remaining 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Divide breasts among 4 plates.
5. 5 Drizzle Marsala sauce over chicken breasts; garnish with green onion.

By WyOldtimer

Ingredients

• ✓ marsala wine
• chicken breast
• salt
• black pepper
• butter
• olive oil
• garlic
• shallot
• button mushroom
• chicken broth
• water
• cornstarch
• heavy cream
• parsley

Instructions

1. 1 Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon butter and 1 tablespoon olive oil; cook chicken breasts on both sides until golden brown, about 5 minutes. Remove chicken from the pot. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil; add garlic and shallots; cook until softened, about 3 minutes. Stir in mushrooms and cook until tender, about 3 minutes. Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return chicken to the pot and cover with Marsala wine. Close and lock the lid. Select Poultry function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function. Dissolve cornstarch in water and stir into the pot with heavy whipping cream. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until sauce has slightly thickened, about 5 minutes. Serve and sprinkle with fresh parsley.

By Fioa

Ingredients

• ✓ marsala wine
• lamb stew meat
• salt
• black pepper
• butter
• sweet onion
• shallot
• garlic
• butternut squash
• mushroom
• sweet potato
• carrot
• celery
• beef bone broth
• rosemary
• thyme

Instructions

1. 1 Season lamb with 1/2 teaspoon salt and pepper.
2. 2 Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
3. 3 Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
4. 4 Cover and cook on High for 3 hours. Lift off fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 1 hour more.
5. 5 Remove herbs before serving.

By Dan Toomey

Ingredients

• ✓ marsala wine
• olive oil
• sage
• ground chicken
• egg
• almond flour
• parmesan cheese
• sage
• parsley
• salt
• black pepper
• mushroom
• shallot
• chicken broth
• butter
• arrowroot flour

Instructions

1. 1 Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
2. 2 Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
3. 3 Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
4. 4 Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.

By Cindy Anschutz Barbieri

Ingredients

• ✓ marsala wine
• half and half
• potato starch
• water
• spaghetti
• spinach
• porcini bouillon
• sun-dried tomato
• water
• onion
• mushroom
• butter
• olive oil
• chicken breast
• pepper
• salt
• oregano
• all-purpose flour

Instructions

1. 1 Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and allow to get hot. Add chicken and fry until nicely browned, about 4 minutes per side. Remove to a plate. Add butter and allow to melt. Stir in mushroom caps and onions; cook for 2 minutes. Mix in wine, water, sun-dried tomatoes, and bouillon cube. Bring to a simmer and turn off Saute mode.
3. 3 Place chicken pieces on top of the sauce in the pot. Layer spinach on top of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Open lid and remove chicken to a plate. Make a slurry by mixing water with potato starch. Mix slurry into the Marsala sauce. Set mode to Saute, and bring sauce to a simmer. Whisk until sauce is thickened then turn Saute mode off. Stir in half-and-half until sauce is golden and creamy.
7. 7 Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.

By Diana71

Ingredients

• ✓ marsala wine
• parsley
• cayenne pepper
• black pepper
• chicken broth
• lemon juice
• all-purpose flour
• salt
• brown mushroom
• butter
• olive oil
• parmigiano-reggiano cheese
• panko bread crumb
• egg
• all-purpose flour
• cayenne pepper
• black pepper
• kosher salt
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken breasts between two pieces of plastic wrap, or a cut-open zip-top bag, and use a meat pounder to flatten the meat to about 1/4-inch thickness.
3. 3 Season chicken on both sides of the chicken with salt, pepper, and cayenne, and transfer to a large plate. Sift flour over both sides of the chicken until the surface is completely coated. Transfer to a clean plate.
4. 4 Brush away any excess flour from the plate. Sprinkle about 1/4 inch of panko onto the surface of the plate.
5. 5 Pour the egg over the floured chicken and use a brush to paint evenly over the meat. Flip and repeat on the other side. Once chicken has been thoroughly coated with the egg, pick up each piece with tongs, letting the excess egg drip off, and place on the plate of panko.
6. 6 Generously sprinkle panko over the top of the chicken and press in with your hands or tongs. Flip the chicken over, and sprinkle more panko over the top. Repeat until the chicken is well breaded all over.
7. 7 Sprinkle a light coating of the Parmigiano-Reggiano over the top of the chicken and press lightly into the breading with your hands. Flip and repeat on the other side.
8. 8 Transfer to a plate sprinkled with more panko. Cover with plastic wrap and keep in the refrigerator until you're ready to pan-fry.
9. 9 To make the sauce, melt butter in a saucepan over high heat; add the mushrooms and a large pinch of salt. Cook mushrooms, stirring occasionally, until well browned, 5 to 6 minutes.
10. 10 Reduce heat to medium and stir in flour. Cook, stirring occasionally, for another 2 minutes.
11. 11 Pour in Marsala and lemon juice and use a spatula or spoon to scrape any caramelization from the bottom of the pan. Pour in chicken broth and raise heat to medium-high. Season with black pepper and cayenne and bring to a simmer. Cook the mixture, stirring occasionally, until it reduces and thickens slightly. Keep hot until needed or let cool and reheat when needed. Before serving, some freshly chopped parsley can be stirred in.
12. 12 Heat olive oil in a nonstick skillet over medium-high heat. Add the breaded chicken to the pan and reduce the heat to medium. Cook until golden brown and cooked through, about 3 minutes per side
13. 13 Serve immediately with Marsala sauce underneath or spooned over the top.

By John Mitzewich

Ingredients

• ✓ marsala wine
• romano cheese
• parmigiano-reggiano cheese
• rigatoni
• flat leaf parsley
• garlic
• kalamata olive
• sweet pepper
• hot pepper
• water
• heavy cream
• chicken broth
• plum tomato
• chicken thigh
• black pepper
• salt
• ground sausage
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, sausage, salt, and black pepper; cook and stir until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. 2 Stir chopped chicken into sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in Marsala wine; cook, while scraping the browned bits of food off the bottom of the pan with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, cream, and water; simmer for 30 minutes. Adding more water if sauce gets too thick.
3. 3 Stir in peppers, olives, and garlic; simmer until thickened, 15 to 20 minutes. Season with salt and black pepper; stir in parsley.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain.
5. 5 Combine sauce and rigatoni, stir in cheese, cover, and set aside until rigatoni absorbs sauce, 1 to 2 minutes.

By John Mitzewich

Ingredients

• ✓ marsala wine
• pork chop
• ranch dressing mix
• butter
• olive oil
• chicken broth
• lemon juice

Instructions

1. 1 Sprinkle pork chops with ranch dressing mix.
2. 2 Heat butter and olive oil in a skillet over medium-high heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Reduce heat to medium and cook, flipping occasionally, until chops are barely pink in the centers, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
3. 3 Transfer chops to a warm platter; spoon on all but 1 tablespoon of fat from the pan. Pour broth, wine, and lemon juice into the pan and bring to a boil while scraping the browned bits off the bottom with a wooden spoon. Simmer until sauce is reduced to desired thickness. Spoon over the chops to serve.

By Pickles

Ingredients

• ✓ marsala wine
• honey
• garlic
• pork chop
• rice vinegar
• sugar
• garlic
• salt
• red pepper flakes
• french roll
• lettuce

Instructions

1. 1 Combine wine, honey, and 4 minced garlic cloves in a bowl; add pork. Marinate pork in the refrigerator for 8 hours or overnight.
2. 2 Bring vinegar to a boil in a saucepan; add sugar and cook until dissolved, 2 to 3 minutes. Add 2 minced garlic cloves, salt, and red pepper flakes; stir until dipping sauce is evenly mixed.
3. 3 Transfer pork and marinade to a saucepan over medium heat; cook and stir until pork is cooked through, 5 to 10 minutes.
4. 4 Spoon pork mixture into French rolls and layer lettuce on top. Serve sandwiches with dipping sauce.

By SCHUYLERT