Marco Polo Recipe
Fresh chicken, pork, or veal sautéed in butter with artichoke hearts & mushrooms in a wine sauce topped with mozzarella
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Ingredients
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Meat
Vegetables
Sauce
Topping
Method
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.