One of my favorite dishes is Chicken Marsala. I rarely order it in restaurants because I have had some pretty bad renditions. I only request it in restaurants that I trust to make it well.
You can find a multitude of recipes for Chicken Marsala in cookbooks and online. I use one for pork that is from Jane Brody. I don’t know if it was from one of her cookbooks, or from her newspaper column. The same recipe can be used for chicken breasts if they are boneless and pounded thinly enough.
1 lb. pork tenderloin, sliced 1/2″ thick, and pounded to 1/4″
1 t. olive oil
8 oz. button mushrooms, halved if large or sliced if desired
1 shallot, minced
1 garlic clove, minced
1/2 c. Marsala wine
1/2 c. red wine, dry
1 T. tomato paste
Chopped parsley, optional, for garnish
1. Heat the oil in a large skillet over medium heat. Brown the pork on both sides in the hot oil, in batches, and remove to a plate and keep warm covered with foil.
2. Add the shallot to the oil in the pan, adding a little more if necessary. Cook, stirring, until translucent. Add the mushrooms and cook for 4-5 minutes, stirring often.
3. Add the garlic and cook for 30 seconds, stirring constantly.
4. Stir in the Marsala, red wine and tomato paste. Bring to a boil, then reduce the heat to simmer and cook for 5-10 minutes to reduce.
5. Return the pork to the pan to reheat for a minute or two. Garnish with parsley if desired and serve.
What to serve with this? I suppose you could serve potatoes, although it doesn’t seem quite proper somehow. I would probably serve risotto, if I had the time and inclination to stand and stir it for 20-20 minutes. However, it is always worth the trouble.
A plain spaghetti or linguine would be good, also, especially if you made a little extra sauce to dress the pasta.
Naturally, I would have a salad, and maybe some vegetable, like broccoli spears, or broccoli rabe. The color would be great for the relatively colorless meat and sauce.