Super easy chicken marsala

I half followed a recipe on allrecipies.com to make this. I'm going to write it out how I did it (or to the best I can b/c I didnt measure)

Ingredients:

• 5 thin boneless/skinless chicken breasts
• 1/2 c. flour
• 1 t. salt
• 1 t. pepper
• 1 t. oregano
• 2 T butter
• 2 T EVOO
• 1 pkg mushrooms; sliced
• 1 c. marsala wine

Directions:

• In a ziploc bag, mix together the flour, salt, pepper, and oregano.
• place the chicken breasts in the bag and shake until they are coated.
• In a large skillet, melt the butter and oil on medium heat
• Place the chicken in the skillet and brown on each side
• Add mushrooms and wine; cover and lower heat. Simmer until chicken is done.
  

Burgundy Pork Tenderloin

This is one of the best pork dishes I've made. Another very simple recipe that is wonderful! I got this one from allrecipes.com

Ingredients:

• 2 pounds pork tenderloin (mine was like 1 1/2 lbs)
  
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 onion, thinly sliced
• 1 stalk celery, chopped (I omitted this)
  
• 2 cups red wine
• 1 (.75 ounce) package dry brown gravy mix
• 2 cloves garlic, sliced thin (something i added to the recipe)

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Make slits in the meat, and slide the slices of garlic into them. Top with onion and celery, and pour wine over all.
• Bake in the preheated oven for 45 minutes.
• When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

The garlic I added inside the meat gave it a wonderful flavor. I made this with mashed potatoes. Excellent. The pork was very tender.

Sweet Mustard Chicken Bake

I got this recipe from one of the women on "thenest". It's super easy and really good! I will definitely make this one again.

Ingredients:

• boneless skinless chicken breasts (I used 6)
• 1/2 cup honey
• 1/4 cup dijon mustard
• 1/2 cup butter melted
• 1/4 teaspoon pepper

Directions:

• preheat oven to 375

• stir honey, mustard, and butter together and pour over seasoned chicken.

• cover and bake for 45 minutes or until chicken is done
  

Maple Dijon Pork Chops

Yum-O! I got this recipe from my friend Graces blog. I loved it. Jake thought it had too much of a "syrup" flavor. If I had real maple syrup instead of this crappy kind, I think it would have been better.

Ingredients:

• 1 teaspoon butter
• 4 (4-ounce) boneless pork loin chops, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup pure maple syrup (I used some sugar free crappy syrup...)
  
• 2 tablespoons Dijon mustard
• 1 teaspoon chopped fresh sage (I used dried sage)
  
• 1 teaspoon chopped fresh thyme (I used dried thyme)
  
• 2 teaspoons heavy cream (I used light cream)

Directions:

• Melt butter in a large nonstick skillet over medium heat.
  
• Sprinkle pork chops evenly with salt and pepper; add pork to pan.
  
• Cook 4 minutes on each side or until lightly browned.
  
• Remove from pan; keep warm.
• Add broth and next 4 ingredients (through thyme) to pan.
  
• Bring to a boil, and cook for 3 minutes or until slightly thickened.
  
• Stir in cream, and reduce heat to medium.
  
• Return pork to pan; simmer 3 minutes or until pork is done, turning once.

**I made this with brown rice. I also doubled the measurements for the gravy so we would have some for the rice.