Kid Friendly Chicken "Marsala"

Ok, so I'm fully aware that Marsala is a wine, and because this recipe does not include the wine, then really it can't be called Chicken Marsala! Right? True, but it reminds me of a kiddie version of Chicken Marsala, so thats what I'm going to call it; wine or not.

You basically coat and cook the chicken like you would for chicken parmesan (which is why its SO good)(also the secret is the dusting of flour before dipping in eggs and then the breadcrumbs)
but instead of making a wine sauce or using tomato sauce you use chicken broth and top with sautéed mushrooms, onions and garlic. I kinda threw this together so Im guessing on the amounts for everything, but exacts aren't important in cooking, only in baking, right? :)


Enjoy!


Kid Friendly Chicken "Marsala"


4 boneless skinless chicken breasts

salt and pepper to taste

2 eggs 

2 cups Italian bread crumbs

1/4 cup grated Parmesan cheese

2 TBSP flour, or more if needed

1 cup EVOO, plus 2 TBSP 

1 package sliced white mushrooms

1/2 diced yellow or sweet onion

1 TBSP minced garlic, or more to taste

1 cup chicken broth

Mozzarella or Pepper Jack Cheese for melting on top

Preheat oven to 450 degrees. 

Begin by warming 2 TBSP of EVOO in a pan for sautéing. Add sliced mushrooms and onions and cook over medium heat until onions are almost translucent, then add garlic and cook for another 2 minutes. Take off heat and set aside. 

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper. 

Beat eggs in a shallow bowl and set aside

Mix bread crumbs and 1/4 cup Parmesan in a separate bowl, set aside

 Sprinkle flour over chicken breasts, evenly coating both sides

Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. 

Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.

Place chicken in sprayed 9x13 pan and top with mushroom and onion mixture. Pour chicken broth on top of chicken and place in oven for 15 minutes. 

Top chicken with shredded or sliced mozzarella (or pepper jack for adults) and heat in oven for 5 more minutes or until melted and chicken is cooked through. 

Serve with cooked rice or mashed potatoes and veggies of your choice! My kids gobbled this up and they normally complain about mushrooms :)

Let me know if you make it and how it turned out! 

~Susan