Chicken Marsala

aaaCooking With Kids

When making dinner for kids most nannies wouldn’t consider using mushrooms. But since my charges have been served the same recipes as their parents since they started eating at the same dining table, they actually love some mushroom dishes. If you care for a child that doesn’t like mushrooms they still will love this grown-up chicken recipe if you simply just omit the mushrooms. If you try making the kids Chicken Marsala (with or without mushrooms) I think you will be pleasantly surprised that they like this delicious main course.

You Will Need:

4 boneless skinless chicken breasts
1 stick butter
1 cup flour
1 tsp. salt
1/2 tsp. pepper
1 cup milk
3/4 cup marsala wine
1 cup sliced mushrooms

What to Do:

1. Melt butter in large pan. While butter is melting, combine flour, salt, and pepper in small bowl. Dip each piece of chicken in milk and shake off excess. Dredge chicken in flour mixture and add to the frying pan.

2. Saute the chicken in the butter over medium to medium-high heat until browned and cooked through. Turn to brown both sides but be careful when turning the chicken so you don’t break off the flour coating.

3. Remove chicken from pan and place on platter. Keep chicken warm while making the sauce.

4. Turn heat to medium high and add the mushrooms, sauteing until cooked. With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently, until sauce has thickened slightly.

5. When sauce is ready, add chicken back to the pan and turn to coat. Remove chicken to serving platter and top with remaining sauce.

References:

Recipe adapted from Lisa M. Rohner at Cooks.com

Photo by Stephanie Felzenberg

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