Marco Polo Recipe
Recipe information
Make Marco Polo in just 45m. Fresh chicken, pork, or veal sautéed in butter with artichoke hearts & mushrooms in a wine sauce topped with mozzarella
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Ingredients
Meat
Vegetables
Sauce
Topping
Preparation
1. Prepare the meat
Choose your preferred meat (chicken, pork, or veal). Cut into bite-sized pieces and season with salt and black pepper.
2. Prepare the vegetables
Slice the mushrooms and drain the artichoke hearts if using canned ones. Set aside.
Cooking
3. Sauté the meat
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the meat and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
4. Cook the vegetables
In the same skillet, add the remaining butter. Sauté the mushrooms until they are soft, about 4 minutes. Then, add the artichoke hearts and continue to cook for another 2 minutes.
5. Make the sauce
Pour in the white wine and chicken or vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let simmer for about 3-4 minutes.
6. Combine ingredients
Return the sautéed meat to the skillet. Stir to coat the meat in the sauce and let it cook together for another 2-3 minutes.
7. Add cheese
Preheat the broiler. Transfer the skillet (if oven-safe) or the meat and vegetables to a baking dish. Sprinkle mozzarella cheese over the top. Broil for 3-5 minutes, or until the cheese is melted and bubbly.
Serving
8. Plate the dish
Serve the Marco Polo hot, garnished with fresh herbs if desired. Enjoy with a side of pasta or a fresh salad.
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