Type what you have

Ingredients

• ✓ marsala wine
• rotini
• mushroom sauce
• crimini mushroom
• pecorino cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
2. 2 Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
3. 3 Add sauce and gently heat through, stirring to combine.
4. 4 Remove from heat and stir in cheese and parsley. Serve immediately.

By Barilla Canada

Ingredients

• ✓ marsala wine
• pork tenderloin
• dijon mustard
• oil
• butter
• shallot
• heavy cream
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish.
2. 2 Coat pork tenderloins generously with ¼ cup Dijon mustard. Heat 1 tablespoon oil in a large skillet over medium-high heat; brown tenderloins, turning to evenly brown. Transfer tenderloins to the prepared baking dish.
3. 3 Bake in the preheated oven for 20 minutes; flip and continue baking until desired doneness, about 20 minutes more.
4. 4 Meanwhile, melt butter in the same skillet over medium heat. Add shallots; cook until soft. Stir in Marsala, cream, and 1 tablespoon Dijon mustard; cook until reduced by half.
5. 5 Slice tenderloins; place on a serving dish. Spoon sauce over pork; serve.

By KOALAGIRL

Ingredients

• ✓ marsala wine
• beef chuck steak
• salt
• pepper
• garlic
• chicken broth
• butter
• rosemary

Instructions

1. 1 Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
2. 2 Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
3. 3 Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
4. 4 Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

By MRSCAPIII

Ingredients

• ✓ marsala wine
• all-purpose flour
• garlic salt
• pork loin chop
• olive oil
• basil
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
3. 3 Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
4. 4 Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

By alisabaum

Ingredients

• ✓ marsala wine
• hazelnut
• spaghetti
• olive oil
• pepperoncini pepper
• garlic
• sun-dried tomato
• anchovy paste
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
2. 2 Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
4. 4 Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
5. 5 Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.

By Patrick Lipo

Ingredients

• ✓ marsala wine
• butter
• yellow onion
• garlic
• black pepper
• lemon
• rotini pasta
• water
• stir-fry vegetable
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and stir until melted. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant and butter starts to burn, 1 to 2 minutes. Season with pepper.
2. 2 Carefully pour in lemon juice; pot will release steam. Add cooking wine and immediately turn pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add pasta, then just enough water to barely cover it.
3. 3 Place a steamer basket on top of the pasta. Add frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 2 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Remove steamer basket and stir vegetables into the pasta.

By Melanie

Ingredients

• ✓ marsala wine
• olive oil
• beef shank
• salt
• black pepper
• onion
• celery
• beef broth
• water
• tarragon

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Heat olive oil in an oven-proof deep skillet with a lid over medium-high heat. Season beef shank with salt and pepper.
4. 4 Cook beef shank in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
5. 5 Sauté onion and celery in the same skillet until onion turns translucent, 5 to 10 minutes.
6. 6 Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
7. 7 Place beef shank into onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 of the beef shank. Sprinkle tarragon over shank; cover the skillet with a lid.
8. 8 Bake in the preheated oven until meat falls off the bone, about 5 hours. Season with salt and pepper before serving.

By zuklaak

Ingredients

• ✓ marsala wine
• all-purpose flour
• paprika
• chicken breast
• butter
• chanterelle mushroom
• salt
• black pepper
• chicken broth
• tarragon

Instructions

1. 1 Stir flour and paprika together into a shallow dish. Remove and set aside 1 tablespoon of flour mixture for later use. Dredge chicken in remaining flour mixture to coat evenly.
2. 2 Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer to a bowl and set aside.
3. 3 Melt remaining 4 tablespoons butter in the skillet. Cook chicken breasts in the melted butter until browned, about 3 minutes per side. Season with salt and pepper.
4. 4 Return cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour mixture, Marsala wine, and dried tarragon. Cover the skillet, reduce the heat to low, and cook until sauce is thick, about 20 minutes. The chicken should no longer be pink in the center and the juices should run clear. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

By Kelly

Ingredients

• ✓ marsala wine
• olive oil
• chicken breast
• mushroom
• green onion
• salt
• pepper
• heavy cream
• milk
• parsley
• lemon wedge

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning once halfway through, until golden brown on both sides and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
3. 3 Add mushrooms and green onions to the skillet; sauté until softened and lightly browned, about 5 minutes. Pour in Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan; bring to a boil.
4. 4 Stir in cream and milk; cook over low heat until cream has just heated through; do not boil after adding cream to prevent curdling. Season to taste with salt and pepper and garnish with fresh parsley and lemon wedges.
5. 5 Serve and enjoy.

By Sara

Ingredients

• ✓ marsala wine
• olive oil
• onion
• eggplant
• zucchini
• mushroom
• salt
• ciabatta sandwich roll
• garlic basil spread
• garlic roasted tomato spread
• artichoke aioli
• mozzarella cheese

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.
3. 3 Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.
4. 4 Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.
5. 5 Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.

By Allrecipes

Ingredients

• ✓ marsala wine
• butter
• chicken breast
• salt
• pepper
• button mushroom
• cream of chicken soup
• cream of mushroom soup
• heavy cream
• rosemary
• thyme
• linguine pasta

Instructions

1. 1 Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and black pepper; add to the skillet. Cook until cooked halfway and golden brown on both sides, 4 to 7 minutes per side. Transfer chicken to a 9x13-inch baking dish. Reserve drippings in the skillet; set aside.
2. 2 Melt remaining 2 tablespoons butter in a separate skillet over medium-high heat. Add mushrooms; sauté. Stir in 1/4 cup Marsala; reduce over low heat for 5 minutes. Set mushrooms aside; keep warm.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir cream of chicken soup and cream of mushroom soup into reserved chicken drippings, mixing well, making sure no lumps remain. Slowly stir in cream, stirring constantly, then add remaining 1/2 cup Marsala (adjust sauce consistency by adding more or less Marsala). Season with rosemary and thyme; simmer over medium heat until bubbly, then stir in reserved mushroom mixture. Pour soup mixture over chicken in baking dish, cover.
5. 5 Bake in the preheated oven for 30 to 45 minutes.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes; drain. Serve chicken breasts and sauce over linguine.

By DANIELLE M

Ingredients

• ✓ marsala wine
• chicken breast
• salt
• all-purpose flour
• cornstarch
• black pepper
• white sugar
• butter
• sherry
• chicken broth
• apple
• brown sugar

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Sprinkle chicken with 1/4 teaspoon salt. Place on a rack, cover, and refrigerate for 30 minutes. Halve lengthwise to make 4 equal-sized pieces.
3. 3 Place each piece of chicken between plastic and pound with smooth side of a meat mallet to make 1/4-inch thick cutlets.
4. 4 Mix flour, cornstarch, remaining 1 teaspoon salt, pepper, and sugar together in a shallow bowl. Dredge cutlets in flour mixture to coat; shake off excess.
5. 5 Melt 2 tablespoons butter in a large skillet over medium heat until foam disappears; add chicken and cook until golden brown, about 3 minutes per side. Transfer to a heat-proof plate; keep warm in the preheated oven.
6. 6 Bring sherry to a boil in the skillet, scraping brown bits from bottom of pan; cook until reduced by half, about 5 minutes. Stir in broth and apples; continue to cook, stirring occasionally, until broth is reduced by half. Stir in brown sugar, remaining 1 tablespoon butter, and Marsala wine; cook until sugar dissolves and sauce thickens.
7. 7 Return chicken to the skillet with any juice from the plate; turn to coat in sauce. Simmer, about 2 minutes per side. Serve topped with apples and sauce.

By DEUXMAC

Ingredients

• ✓ marsala wine
• butter
• crimini mushroom
• sweet onion
• lemon
• thyme
• all-purpose flour
• chicken broth
• half-and-half
• salt
• pepper
• puff pastry
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
2. 2 Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
3. 3 Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
4. 4 Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
5. 5 Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
6. 6 Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
7. 7 Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving. Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

By lutzflcat

Ingredients

• ✓ marsala wine
• beef tenderloin
• salt
• black pepper
• vegetable oil
• mushroom
• butter
• olive oil
• salt
• tomato sauce
• chicken broth
• butter
• oregano

Instructions

1. 1 Season beef medallions with salt and pepper; set aside.
2. 2 Heat vegetable oil in a skillet over high heat. Cook beef medallions until browned, about 2 minutes per side; transfer to a warm plate.
3. 3 Reduce heat to medium; add mushrooms, 1 tablespoon unsalted butter, olive oil, and pinch of salt to skillet. Cook and stir until mushrooms are very well browned, about 10 minutes.
4. 4 Stir in tomato sauce; cook and stir until thickens, about 5 minutes.
5. 5 Add Marsala; increase heat to high. Cook and scrape browned bits from bottom of skillet until most of Marsala evaporated. Stir in broth and bring to a boil; cook and stir until reduced by half, about 5 minutes.
6. 6 Reduce heat to low; add beef medallions back to skillet and simmer until cooked to medium-rare, 2 to 3 minutes. Transfer beef medallions to serving plates.
7. 7 Off heat, stir remaining 1 1/2 tablespoons butter and oregano into sauce until butter melts. Taste for seasoning; adjust if necessary.
8. 8 Spoon sauce over beef medallions and serve immediately.

By John Mitzewich

Ingredients

• ✓ marsala wine
• paprika
• oregano
• garlic powder
• onion powder
• salt
• black pepper
• eye of round roast
• yukon gold potato
• carrot
• celery
• sweet onion
• beef broth
• beef gravy mix
• flour

Instructions

1. 1 Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
2. 2 Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
3. 3 Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
4. 4 Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.
5. 5 Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

By BramptonMommyof2

Ingredients

• ✓ marsala wine
• white rice
• water
• all-purpose flour
• salt
• black pepper
• oregano
• chicken cutlet
• olive oil
• butter
• garlic
• mushroom
• salt
• black pepper
• chicken stock

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
2. 2 In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
3. 3 Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
4. 4 Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
5. 5 Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

By tdonoso

Ingredients

• ✓ marsala wine
• olive oil
• parsley
• celery seed
• thyme
• garlic
• brown mustard
• thyme
• garlic
• black pepper
• salt
• chicken
• vegetable stock
• lemon
• carrot
• onion
• olive oil

Instructions

1. 1 Pour 2 teaspoons olive oil into the pressure cooker to coat the bottom.
2. 2 Arrange onion rings, carrot slices, and lemon slices in the bottom of the pressure cooker. Pour vegetable stock over onion mixture.
3. 3 Season the entire chicken with salt and pepper by using your hands to pat the salt and pepper into the skin. Place garlic head and thyme sprigs into the cavity of the chicken.
4. 4 Mix Marsala wine, brown mustard, minced garlic, chopped fresh thyme, celery seed, and dried parsley together in a bowl. Slowly stream 1/4 cup olive oil into wine mixture while continuing to whisk wine mixture until rub is emulsified. Spread about 3/4 of the rub over the entire chicken using your hands. Place chicken in the pressure cooker. Pour remaining rub over the chicken.
5. 5 Place lid on the pressure cooker, seal, and cook chicken under high pressure, 16 to 20 minutes. Release pressure according to manufacturer's instructions for quick-release. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Place chicken in a roasting pan. Ladle about 1/2 of the liquid from the pressure cooker over the chicken.
8. 8 Broil chicken in the preheated oven until skin becomes golden brown, about 5 minutes. Remove garlic head from the cavity of the chicken. Squeeze the garlic cloves out the skins into a bowl and mash.
9. 9 Skim excess fat from the liquid in the pressure cooker and remove onion, carrot, and lemon and discard. Place pressure cooker over medium heat; cook and stir the liquid until browned, 2 to 4 minutes. Whisk mashed garlic into the browned sauce; season with salt and pepper. Serve sauce alongside chicken.

By emilyv

Ingredients

• ✓ marsala wine
• water
• cornstarch
• black pepper
• salt
• worcestershire sauce
• garlic
• onion soup mix
• tomato
• celery
• beef broth
• potato
• carrot
• mushroom
• onion
• olive oil
• beef chuck
• black pepper
• seasoned salt
• paprika
• all-purpose flour

Instructions

1. 1 Combine flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add beef, squeeze out excess air, and seal the bag. Shake bag until beef thoroughly coated with seasoned flour.
2. 2 Heat olive oil in a large skillet over medium-high heat. Remove beef from seasoned flour and shake off excess. Add beef, onion, and mushrooms to the skillet; cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.
3. 3 Transfer beef mixture to a slow cooker. Stir in carrots, potatoes, beef broth, celery, tomatoes, Marsala wine, onion soup mix, garlic, Worcestershire sauce, and remaining 1 teaspoon smoked paprika. Cover slow cooker.
4. 4 Cook on High for 4 to 6 hours or on Low for 10 to 12 hours. Season with salt and black pepper.
5. 5 Combine cornstarch and water in a small bowl; gradually stir into stew until thickened.

By BusySpoons

Ingredients

• ✓ marsala wine
• kosher salt
• goat horn pepper
• hot green chile
• red bell pepper
• onion
• italian seasoning
• red pepper flake
• salt
• black pepper
• mushroom
• garlic basil spread
• pesto sauce
• hoagie bun
• mozzarella cheese
• cherry tomato
• basil
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• red pepper flake
• lemon pepper
• pork shoulder
• lemon
• olive oil
• red wine vinegar
• worcestershire sauce
• white wine
• chicken stock
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 To make the spice mixture: Combine 1/4 cup salt, 1/4 cup black pepper, 1/4 cup Italian seasoning, rosemary, granulated garlic, granulated onion, 1 tablespoon red pepper flakes, and lemon pepper together in a medium bowl. Set aside.
3. 3 Place pork shoulder in a large roasting pan. Combine lemon juice, 1 tablespoon oil, vinegar, and Worcestershire sauce together in a small bowl; rub on pork. Sprinkle pork all over with prepared spice mixture. Pour white wine, chicken stock, and 4 crushed garlic cloves into the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast in the preheated oven until tender, and a thermometer inserted into the thickest part reaches at least 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board; cool slightly before pulling. Using two forks, shred into bite-size pieces. Transfer to a large bowl; toss with some of the pan juices to moisten.
5. 5 Increase oven temperature to 500 degrees F (260 degrees C).
6. 6 Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat; add goat horn peppers, bell pepper, onion, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper. Cook until onion softens and turns golden, about 12 minutes.
7. 7 Stir in mushrooms, garlic-basil spread, and Marsala wine; cook until wine reduces and mushrooms soften, about 5 minutes. Mix pulled pork and pesto sauce into vegetable mixture; cook until heated through, about 10 minutes. Divide pork mixture between hoagie buns; top each with 1/2 cup mozzarella cheese.
8. 8 Transfer sandwiches to a baking sheet; bake until cheese melts, about 5 minutes. Top with cherry tomatoes and basil.

By Allrecipes

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

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
• vegetable oil
• chicken breast
• italian seasoning
• garlic powder
• sage
• tomato
• brown gravy mix

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Add chicken and saute for about 5 minutes, until browned. Season with Italian-style seasoning, garlic powder and sage and saute for another 10 minutes, until chicken is almost cooked through and juices run clear.
2. 2 Pour tomatoes and liquid over chicken, then add gravy mix and wine and stir all together. Reduce heat to low and simmer for about 20 minutes. Serve hot over cooked rice, if desired.

By Dana

Ingredients

• ✓ marsala wine
• chicken breast
• all-purpose flour
• poultry seasoning
• butter
• olive oil
• portobello mushroom
• onion
• rosemary
• mozzarella cheese

Instructions

1. 1 Season flour with poultry seasoning. Dredge the chicken breasts in the seasoned flour. Melt the butter with the oil in a medium skillet over medium-high heat. Working in batches, fry the chicken in the hot butter mixture for about 5 minutes each side, depending on the thickness. Remove the chicken and set aside (keep warm.)
2. 2 Deglaze pan with Marsala wine (deglazing is swirling or stirring a liquid in a pan to dissolve cooked food particles remaining on the bottom). Add the chopped mushrooms, chopped onions and rosemary. Saute for 5 minutes over high heat.
3. 3 Return the chicken breasts to the skillet, baste with drippings, put cheese on the breasts and cook for another 2 1/2 minutes with the lid on tightly. Don't touch the lid! Remove from heat and let stand for 10 minutes, until the breasts cook through. Check the seasoning and adjust. You will have the plumpest, juiciest chicken breasts you can imagine!

By CINDER

Ingredients

• ✓ marsala wine
• chicken breast
• salt
• black pepper
• butter
• olive oil
• white mushroom
• shallot
• flour
• chicken stock
• parsley
• butter

Instructions

1. 1 Season chicken breasts all over with salt and pepper.
2. 2 Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
3. 3 Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
4. 4 Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
5. 5 Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until 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). Remove from heat.
6. 6 Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

By John Mitzewich

Ingredients

• ✓ marsala wine
• ahi tuna
• butter
• all-purpose flour
• whole milk
• gemelli pasta
• olive oil
• cremini mushroom
• olive oil
• panko bread crumb
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.
2. 2 Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.
3. 3 Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.
4. 4 While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.
5. 5 Reheat the bechamel. Add the mushroom mixture and stir to combine.
6. 6 Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.
7. 7 Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.
8. 8 Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.
9. 9 Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.

By ChowSnobcom

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
• pork tenderloin
• olive oil
• butter
• white mushroom
• onion
• garlic
• brown gravy
• beef broth
• parsley

Instructions

1. 1 Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
2. 2 Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
3. 3 Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
4. 4 Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
5. 5 Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
6. 6 Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
7. 7 Remove tenderloins. Stir the sauce and add more wine if desired.
8. 8 Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.

By Joanne

Ingredients

• ✓ marsala wine
• ground chicken
• shallot
• paprika
• cumin
• garlic powder
• red pepper flake
• phyllo dough
• parsley
• butter
• chicken broth
• heavy cream
• sour cream
• paprika
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.
3. 3 Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.
4. 4 Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.
5. 5 While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.

By Sabrina Bingham

Ingredients

• ✓ marsala wine
• chicken broth
• orzo pasta
• butter
• onion
• mushroom
• pea
• heavy cream
• fontina cheese
• mozzarella cheese
• salt
• black pepper
• bread crumb
• parmesan cheese
• thyme

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl.
3. 3 Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
4. 4 Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
5. 5 Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
6. 6 Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.

By Andi