A Mutt Company Production

Maple Chicken and Pork with Mushroom Gravey

In Chicken, Pork on October 17, 2009 at 1:16 am

Harry and David came into town from Tallahassee.  Luckily, I went to Publix today and bought a bunch of meat.  While shopping, I stumbled upon the free sample booth and they had made Rosemary-Maple Pork Tenderloins.  After my last experience with the rosemary, I decided against it and also made some alterations to what they did. I had about 3 pork chops and ~3 pounds of chicken.

Ed, Dan, Joey, and I went to the Good Will today. My haul consisted of a nice new sweater, a pair of shorts, and a tripod.  I don’t know why I bought all this, but I feel good, I feel confidant.  Arms day at gym.

(There are no pictures of it all on a plate, because we were all ravenously hungry.)

Ingredients

  • 2 lbs boneless chicken breasts, pounded and sliced into strips
  • 3 pork chops, sliced into strips
  • 1/2 cup Marsala wine
  • 4 cups beef stock
  • 4 tbsp unsalted butter, sliced thin
  • Maple Syrup
  • 1 white onion, chopped
  • 1 package of baby bella mushrooms, sliced

Two pan ordeal once more. Well, actually…..I chose to cook the pork and chicken in separate pans, you don’t have to. However, it made life easier. (I used a very deep, wok -like pan for this)

Two large pans on medium high heat (7-8). Once they are hot, put about 2 table spoons of canola oil in each, and swirl it around to coat the pan.  Throw the chicken and pork down and let cook for about 4 minutes each side. At which point, take the meat out of the pans and keep it covered in foil.  Dump your mixture into the wok then the onions and mushrooms. While stirring, squeeze in as much maple syrup as you think you can handle. (Hint: taste the mushrooms to see if you like the flavor) Let that go for about 10 minutes to let some of the wine boil off. Now your ready to put all your meat back into the wok. You will want to mix often to ensure that each piece of meat has its fair share of dunkage.  That has to cook for atleast another 10 minutes or so, just cut open a sample piece to figure out when it’s time.  After you take all the meat and veggies out of the wok, cover them with foil to finish cooking, and add little bit more butter. Stir the remaining mushroomy sauce to thicken it a little.  After serving, pour the gravy over everything you like.

Served with green beans.

Average Cost per Person:~$4

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