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Chicken Scaloppine al Marsala

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 by 10 people
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Makes: 6  servings Prep 15 mins Cook 27 mins
Chicken Scaloppine al Marsala
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)429
  • Fat, total(g)14
  • chol.(mg)78
  • sat. fat(g)3
  • carb.(g)43
  • fiber(g)4
  • pro.(g)32
  • sodium(mg)410

Percent Daily Values are based on a 2,000 calorie diet

  • 1/4 cup  rice flour
  • 6 thin-cut boneless, skinless chicken breasts, about 4 ounces each
  • 3 tablespoons  olive oil
  • 1 package (8 ounces) sliced brown mushrooms
  • 1/2 cup  marsala wine
  • 1/2 cup  low-sodium beef broth
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  black pepper
  • 1 package (10 ounces) brown rice couscous (such as Lundberg)
  • 1 tablespoon  unsalted butter
  • 1 tablespoon  chopped parsley


1. Place the rice flour on a large plate. Coat the chicken in the flour. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and saute half the chicken for 1 to 2 minutes per side until lightly browned. Remove to a plate and keep warm. Repeat with a second tablespoon of the oil and the remaining chicken.

2. Add the remaining tablespoon oil to the skillet and stir in the mushrooms. Cook for 2 to 3 minutes, until tender. Off heat, add in the marsala and cook for 1 minute, scraping any browned bits from the skillet. Add the broth, salt and pepper. Bring to a simmer and return the chicken and any accumulated juices to skillet. Gently simmer, covered, for 15 minutes.

3. Meanwhile, prepare couscous following package directions, about 15 minutes.

4. Stir butter and parsley into the sauce and serve with the cooked couscous.

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