Wildfire41

This is so easy and delicious. I've been making my pork (chops and loin medallions) like this for years. The only difference is that I use Taragon instead of Oregano. I also use Taragon in my Chicken Marsala. If you don't have Marsala wine, try it with a dry white wine and instead of the oregano or taragon, use thyme. Soooo, good.

I can't believe I've never done this! Great when it's so hot you don't want to use the stove. The corn is so much sweeter when you're not boiling all the goodness out of it. I microwave a half dozen and keep the ones I don't eat wrapped in the paper towel and placed in a zip lock bag in the fridge. I'll never boil another ear of corn again!

I didn't give in to the temptation to use wine or herbs. I did use thighs (we love dark meat and it was on sale) and portabella mushrooms. Did everything as directed. My husband and I both thought it was one of the best chicken dishes we've had. A case where less is truly more!

Amazing! I used boneless skinless thighs and kept everything else the same. This was a huge hit with my husband, my son and myself. This is the third recipe from Chef John that I've made and everyone loved. Try it....you won't be sorry you did.

I made this tonight. This recipe deserves 10 out of 5 stars!!! I did add a bit of dry white wine to the reduction, but other than that,I stayed true to the recipe. It is a recipe that I'll make again. I used a whole grain oatmeal bread for the stuffing. I had grilled asparagus for a veggie. My husband and son LOVED it. It plates up really nice too. Also, I used a 24" cast iron skillet to bake them in (I made 4). It transferred nicely to the stove top to make the reduction.

This dish was fantastic! The only thing I did differently is that I didn't microwave the asparagus. I like mine tender crisp. The chicken was moist and tender. I've paid a lot of money at restaurants for dishes that didn't even compare to this one. Fabulous and easy!!!! A definite keeper! Thanks for sharing :)