My son didn’t like these flavors until recently, after he turned 3. But since my husband and I love this recipe so much, we made it every once in a while to see if he changed his mind. And now that he did and he decided that he likes it too, we’re all enjoying it often.
Ingredients:
4 skinless/boneless chicken breasts or thighs cut into thin cutlets
3 slices of prosciutto (optional)
10 or 12 oz pack of sliced mushrooms
6 tablespoons olive oil
1 cup dry Marsala wine
1 cup Chicken broth
Flour for dredging the chicken
Salt and Pepper to taste
Directions:
1. Dredge chicken in some flour seasoned with salt and pepper, shaking off the excess.
2. Heat oil over medium heat in a large skillet.
3. When the oil’s hot, add the chicken cutlets and cook until browned and cooked thoroughly in the middle (about 5 minutes on each side)
4. Remove the chicken and set aside in a covered plate.
5. Add the prosciutto to the skillet and saute for 1 minute.
6. Add the mushrooms and saute until browned and tender, about 5 minutes.
7. Remove the mushrooms and prosciutto and set aside with the chicken.
8. Add the Marsala wine to the skillet and boil for a few minutes.
9. Add the chicken broth and simmer for a minute until sauce is thickened to your liking.
10. Return the chicken to the skillet with the sauce and stir for 3-4 minutes. Return the mushrooms and prosciutto and stir for a couple of minutes. Season with salt and pepper to taste.
Serve with angel hair pasta, mashed potatoes, or mashed cauliflower.
Dairy-Free Kitchens 