Chicken and Pork Marsala provides another 40 minute meal
1/2 lb of pork loin, cut in 1 x 2 inch pieces
3/4 lbs. of chicken breast or boneless thighs, cut in 1 x 2 inch pieces
1 Italien or pork sausage cut in 1/2 inch slices
16 button mushrooms, stems off, left whole
1 medium yellow onion
1 medium shallot, minced
10 cloves of garlic, whole
3/4 lbs. of small fingerling potatoes
1 1/2 cups of Marsala wine (sweet)
5 tablespoons of olive oil
1 teaspoon of pepper
1 teaspoon of salt (or to your liking)
1/2 cup of water
In a 10 inch saute pan, heat the oil over medium high heat. Saute the meat together until light brown or about 4 minutes or so. Remove the meat and set aside. Now add the mushrooms top down and saute on each side for 1 minute each. Remove and set aside.
If you need to add a little more oil go ahead, but chances are you won't need to. Now saute the onions, garlic, and shallots, reducing heat to medium. Add the potatoes and saute for about 4 minutes. Now pour the Marsala wine in and deglaze the pan. You should begin to see a nice light rustic brown sauce in the making. Once deglazed, add the water a little at a time, and add the salt and pepper. Cover, lower heat to low to medium low, and cook for about 12 to 14 minutes. Add the meat back into the pan, cover, and cook for another 6 minutes. Add the mushrooms and cook a final 2 minutes.
Serve in a deeper dish so that you can enjoy the sauce. Sprinkle with a bit of parsley and enjoy this oh so easy entree that truly takes less than an hour to make from prep to plate. And you won't believe the sauce! It's so deliciously rich that you will want to have a spoon ready to scoop every last drop.