1tablespoonchopped fresh oregano or thymeor use both
1/4cupapple cider vinegar
1-2tablespoonsflouradd as needed
Flat-leaf parsley for garnishing
For the Cauliflower
1head cauliflowercut into florets
1/4cupgrated parmesan cheese
To Make the Chicken
Mix the flour, salt, and pepper in a bowl.
Heat oil and butter in a large skillet over medium-high heat. Dredge the chicken, shaking off excess, and carefully place in the hot skillet, searing on all sides until beautifully golden. Don’t worry about cooking the chicken through, just focus on getting a nice golden crust. Set aside on a plate.
To Make the Sauce
Lower the skillet heat to medium. Add more olive oil and butter to the pan. Add the mushrooms and sauté for 5-6 minutes. Add the shallot, garlic, oregano, thyme, and season with salt and pepper. Keep sauteing until the mushrooms release their liquid and begin to brown slightly.
Add the vegetable broth, marsala wine and heavy cream, scraping up any browned bit. Simmer gently uncovered for 12-15 minutes, over med or medium-low heat, letting it thicken and reduce, deepen in color. It won’t be thick sauce- just thick enough to coat the back of a spoon. If you are having trouble reaching the right consistency, add some flour to help the sauce thicken up.
Add more salt and pepper to taste. Taste and adjust salt and pepper to your liking. For extra richness, add more cream, or for a looser sauce, add more broth.
Nestle in the chicken to the Marsala sauce and simmer another 5 minutes or until chicken is cooked through.
Sprinkle with flat-leave parsley and serve over a bowl of creamy cauliflower mash.
To Make the Cauliflower
Bring a pot of water to a boil. Add chopped cauliflower and some garlic cloves. Cook until fork tender
In the pot, mash the cauliflower using a masher until vegetables are creamy. Blend in Parmesan cheese, sour cream, salt, and black pepper.
My 11 year old daughter was born to cook and she had the time of her life!
She learned a lot of cooking skills, made a ton of great food and played games in the process.
They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
Lindy, San Mateo
I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
The location, decorations, etc. were all top notch.
They handled all the details from start to finish (set up and clean up too!)
Carolyn, Redwood City
Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
either cracking eggs, or rolling cookie dough, or mixing on the side.
She is always so happy at the end of day talking about what they learned!
Our kids are 14 and 12, and enjoy cooking immensely.
This is a wonderful little school - easy-going and knowledgeable instructors,
inviting little kitchen, very clean and friendly.
Lisa, San Jose
I love to cook with my daughter.
She has taught both my husband and her friends how to cook these dishes.
Her confidence in the kitchen is astounding.
This is the ONLY camp that she has asked to repeat next year.
My 7 year old son has been begging for cooking lessons. He had a blast!
They made so much food, Dad enjoyed it for dinner and
he was so impressed that his son had made it all from scratch.