Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ marsala wine
• puff pastry
• olive oil
• onion
• garlic
• porcini mushroom
• carrot
• celery
• potato
• beef tenderloin
• bay leaf
• oregano
• parsley
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
3. 3 Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
4. 4 Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
5. 5 Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

By Maryellen

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
• 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
• 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
• eggplant
• kosher salt
• olive oil
• onion
• garlic
• tomato
• red bell pepper
• zucchini
• water
• basmati rice
• salt
• red pepper flakes
• basil
• parsley
• rosemary

Instructions

1. 1 Place eggplant cubes into a colander and sprinkle with 1 teaspoon kosher salt; let sweat for 30 to 45 minutes. Rinse to remove salt, then pat dry.
2. 2 Heat oil in a Dutch oven over medium heat. Add eggplant and sauté until slightly browned, 3 to 5 minutes. Add onion; cook and stir until transparent, about 5 minutes. Stir in garlic and sauté until fragrant, 2 to 3 minutes.
3. 3 Stir in tomatoes, bell pepper, zucchini, water, wine, rice, 1/2 tespoon salt, and pepper flakes; cook, stirring occasionally, over medium-high heat until mixture reaches a low boil. Reduce the heat and simmer until vegetables and rice are tender, about 45 minutes.
4. 4 Remove from the heat and stir in basil, parsley, and rosemary.

By Barbara Ann Ring

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
• 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
• sweet onion
• chicken bone broth
• clam juice
• mushroom
• celery
• carrot
• red bell pepper
• aleppo pepper
• salt
• black pepper
• langostino
• heavy cream
• crouton

Instructions

1. 1 Melt butter in a soup pot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add bone broth, clam juice, mushrooms, celery, carrots, bell pepper, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and black pepper. Stir in 1/3 of the langostino tails; bring to a boil.
2. 2 Reduce heat and simmer for 20 minutes. Remove from the heat and use an immersion blender to puree until smooth. Add cream, Marsala wine, and remaining langostino tails.
3. 3 Return to the stove over low and heat until flavors have blended, about 5 minutes; do not boil.
4. 4 Taste and season as needed with salt and Aleppo pepper.
5. 5 Ladle into bowls and garnish with croutons.

By Dan Toomey

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
• 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
• 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
• 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
• 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