While I was making Chicken Marsala (see recipe below) one night for dinner - it's one of our favorites and usually a weekly meal - I let Gracie play with a cake pan full of flour. She had a blast making designs in the flour with her fingers. Next time, when I'm not busy cooking dinner, I'll use a cookie sheet and sit down with her to teach her how to write letters, make shapes, and numbers. It's such a fun way to play and learn. After each design you can shake the sheet, like an etchasketch, to start over.
Chicken Marsala - Recipe from Craig James (Todd's friend)
- 2-4 boneless, skinless chicken breasts
- ½ - 1 cup flour (depending on #s of chicken)
- Salt and Pepper (1/2 – 1 tsp each)
- ¼ - ½ cup Olive Oil
- 1-2 shallots
- 1 large or 2 small onions
- 1 lb. sliced fresh mushrooms
- 1-2 Tbsp. butter
- ¼ - ½ bottle Marsala Cooking Wine
1. Pound out chicken breasts until thin, season with salt and pepper
2. Dredge chicken in flour until coated
3. Sauté chicken in olive oil – make sure pan is hot and cook until golden brown on each side.
4. Chicken does not have to be cooked all the way through – hold chicken on a plate
5. Reduce heat to medium – add shallots and onions. Add more touch of olive oil if needed. Cook until onions are translucent on the edges.
6. Add mushrooms and butter, cover for 5 minutes (stir occasionally) until mushrooms begin to weep.
7. Deglaze pan with marsala wine. Scrape the bottom of the pan to loosen the fond.
8. Add chicken breasts and any juice from the plate.
9. Add more marsala wine to just slightly cover the chicken breasts.
10. Cover and cook 3-5 minutes.
11. Remove cover, increase heat to high and reduce wine down until sauce forms.
12. Season accordingly.
13.Serve by itself or over rice, egg noodles, or angel hair pasta.
We love this recipe and hope you will too.