If you think Chicken Marsala is only a restaurant meal, think again! It is so easy to make at home, once you try it, you’ll never hesitate to make it for a weeknight meal. You could probably put it in the thirty-minute meal category if you do a little prep the night before! What busy household wouldn’t love that?
I made this Marsala with pork and cut my medallions from a pork tenderloin. Those usually come in a package of two, so I cook one and freeze one. I’ll show how to use that second loin on another day! Use a sharp knife to cut the medallions. I cut them at ¾ an inch thick.
Here are the ingredients you’ll need:
You’ll notice that I have asparagus spears served alongside my meat. I actually cooked those on the edge of the skillet, while everything else was simmering. I served my Marsala with spinach/artichoke noodles. So good.