No Peek Chicken and Rice

5 boneless, skinless chicken breasts

2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)

1 can cream of celery soup, (10.25 oz each)

1 can cream of mushroom soup, (10.25 oz each)

¼ teaspoon garlic powder

1 ¼ can water, (soup can)

1 pack Lipton Onion Soup Mix, 

Preheat oven to 350 degrees. Season chicken lightly with salt and pepper. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, onion soup mix and water in a 9x13-inch baking dish. Mix well.

Place chicken evenly on top of rice mixture. Cover tightly with aluminum foil and bake 1 hour 30 minutes. Remove from oven and let rest 5 minutes.

Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

From: https://www.halfscratched.com/one-pan-no-peek-chicken/#mv-creation-18-jtr

Pork Marsala Recipe

 4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)

kosher salt and freshly-ground black pepper

1/4 cup all-purpose flour, plus 2 tablespoons

1 tablespoon olive oil

2 tablespoons unsalted butter

8-10 ounces cremini mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices

1 large shallot, chopped (about 1/3 cup)

3/4 cup dry Marsala wine

1/2 cup chicken stock

1 tablespoon fresh thyme leaves, chopped

1 teaspoon fresh rosemary, chopped

1/3 cup heavy cream

Season pork chops on both sides with salt and pepper. Dredge in flour, shaking off excess. 

Heat butter and oil in a large skillet over medium-high heat until foaming subsides. Cook pork for 3-4 minutes per side, until browned and centers read 145 degrees F with a meat thermometer. (Very thin chops might need as little as 2 minutes per side.) Transfer to a plate and tent with foil to keep warm.

Add shallots and mushrooms to pan with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly-ground black pepper. Sauté until mushrooms are soft and beginning to brown, about 5 minutes. 

Stir 2 tablespoons flour into the mushroom mixture and cook for 1 minute. Add Marsala and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan. Add chicken stock and bring to a boil. Lower heat and simmer for 5-8 minutes, until sauce is slightly thickened. 

Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.

Add pork back to the pan with any accumulated juices and simmer for 2 minutes.

Transfer pork chops to a platter and spoon sauce over the top. Garnish with chopped fresh herbs and if desired, a squeeze of lemon juice. 

Serve with mashed potatoes or noodles.

From: https://stripedspatula.com/creamy-pork-chops-marsala/#wprm-recipe-container-8532