Learn to make Chicken Marsala with mushrooms & cream sauce!
If you want to impress your Valentine, serve up this excellent Chicken Marsala, made with mushrooms and cream. It's nothing short of divine!! The chicken is tender, the sauce is creamy, and the mushrooms and wine pair well together, making this dish one to keep on file! I like to serve mine with either thin spaghetti or angel hair pasta, but you could pair it with mashed potatoes or polenta and it would be equally fabulous! I hope you give it a try---the recipe is easy to follow, so give it a whirl and let me know what you think!! For the full recipe, check out my blog post at jamieteachmetocook.com Also, please LIKE and SUBSCRIBE to my channel so you can keep up with the happenings in my kitchen! Best regards, Jamie ♥
Pork Tendeloin Medallions with Mushrooms & Port Wine Cream Sauce Full Video
Pork Tenderloin Medallions
with Mushrooms & Port Cream Sauce
Tonight, is a Taste of France… Pork tenderloin medallions with mushrooms and port wine cream sauce. Tender and juicy pieces of pork tenderloin seasoned and dipped in a light coating of flour, then sauteed in butter in a stainless-steel pan, topped with mushrooms and a creamy and savory sauce made from port wine, chicken stock, lemon juice, heavy cream and butter.
Our “Mise En Place” for tonight’s dish is
The Meat
1 lb Pork Tenderloin
1/2 Stick of Unsalted Butter
2 Tablespoons of Extra Virgin Olive Oil
½ Cup of Flour
1 Teaspoon Each Paprika, Coriander, Onion Powder, Garlic Powder, Salt, & Pepper
The Sauce
2 Tablespoons of COLD Unsalted Butter
8 oz of Sliced Mushrooms
½ Cup of Port Wine
1 Cup of Chicken Stock
2 oz of Fresh Squeezed Lemon Juice
½ Cup of Heavy Whipping Cream
1 Teaspoon Dijon Mustard
Salt & Pepper to Taste
In a small pot, bring the heavy cream up to a simmer. Make sure that you stir the cream frequently so that it doesn’t burn.
Turn the oven on at 170 degrees. This will be used to keep the food warm as we cook.
In a large pan, add in the ½ stick of butter on medium high heat.
The French version of this recipe is to use butter only; you can add a few tablespoons of extra virgin olive oil if you want to.
Add the mushrooms to the pan and give them a nice stir ensuring that all the mushrooms are coated with the butter. Season with salt & pepper.
Sautee the mushrooms until they are browned which will take about 10 minutes. When the mushrooms are browned, put them onto a plate and place them in the oven to stay warm.
To prepare the meat, remove any silver skin, then cut the pork tenderloin into 2 inch wide pieces. Using a whisk, mix the seasonings and flour together in a bowl. Coat each piece of the sliced tenderloin and set them onto a plate.
In the same pan that the mushrooms were cooked, add the pieces of seasoned pork tenderloin medallions and cook them for three minutes on the top, then another three minutes on the bottom, then cook the sides for one minute each. If you have a meat thermometer, check to make sure that the internal temperature is 145 degrees for medium rare. Be sure that you don’t overcook the meat; these should be tender and juicy. Place the pork medallions onto a plate and place them in the oven to stay warm.
Now we’ll make our sauce. Pour in the port wine into the pan. Use a wooden spoon to deglaze the pan and remove any pieces of mushrooms or meat that stuck onto the pan. Add in the chicken stock, lemon juice, and heavy whipping cream, and turn the heat up to medium high. Bring the liquids up to a simmer for a few minutes to let them reduce. To help thicken the sauce and add flavor, use a strainer, and add a few tablespoons of the seasoned flour into the sauce and stir it in with a whisk. After the sauce has reduced, remove the pan from the heat, and add in two pieces of cold butter and a teaspoon of Dijon mustard, and give it a nice stir.
Add the mushrooms back in the sauce and give them a nice stir.
And now it’s time to plate our dish.
And there it is ! a Taste of France… Pork tenderloin medallions with mushrooms and port wine cream sauce.
It was delicious!
Until next time,
Bon Appetit…
Ciao,
Mark
My Creamy Chicken & Mushrooms
This recipe is so versatile and easy to make too. You can serve it with rice, pasta, in a pie, savoury pancakes, etc. It freezes well and tastes delicious. to view the ingredients click the 'Show More'
Ingredients
50g Unsalted Butter
500g Chicken Thighs or Breasts
Salt & Pepper
1 Medium Onion chopped
3 Cloves Garlic Chopped
350g Mushrooms Sliced
1 Tbsp Plain Flour
70mls Dry White Wine
400mls Single Cream
Parsley to garnish
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Ina Garten's Chicken with Wild Mushrooms | Barefoot Contessa | Food Network
Ina combines wild mushrooms, wine and garlic for a savory roasted chicken!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Chicken with Wild Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 50 min
Prep: 30 min
Cook: 1 hr 20 min
Yield: 6 servings
Ingredients
Two 3 1/2- to 4-pound chickens, cut in eighths
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature
Directions
Preheat the oven to 325 degrees.
Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
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Ina Garten's Chicken with Wild Mushrooms | Barefoot Contessa | Food Network
Pork Chops with Creamy Mushroom Sauce
Deliciously Easy Pork Chops with Creamy Garlic Herb Mushroom Sauce is a super easy dinner recipe! Perfect for any night of the week.
FULL RECIPE HERE:
Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
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❤️ Reduction Sauce Pan:
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❤️ Silicone Spatulas Set of 3:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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