Chicken Scaloppine al Marsala

Rated :   by 2 people
Rate and Comment
Makes: 6 servings
Prep: 15 minutes
Cook: 27 minutes
 
Chicken Scaloppine al Marsala
Nutrition Facts

Servings Per Recipe 6 servings


  • Amount Per Serving
  • Calories 429
  • Total Fat (g) 14
  • Saturated Fat (g) 3
  • Cholesterol (mg) 78
  • Sodium (mg) 410
  • Carbohydrate (g) 43
  • Fiber (g) 4
  • Protein (g) 32

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

Ingredients
  • 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

Directions

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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Comments & Ratings
Comments ( 4 )
2737079914
linda.bianco21 wrote:

One of the best chicken marsala recipes I've ever made. This was delicious and easy. I made mashed potatoes instead of couscous.

4/28/2010 06:20:17 PM Report Abuse
jkmom2007 wrote:

This recipe is awesome! I've made it twice now for my family. My husband has to eat Gluten free and dairy free. I used dairy free margarine instead of butter and served over quinoa instead - since I couldn't find the rice couscous. I also used two large frozen/thawed boneless, skinless chicken breasts and cute large slices and then cut smaller to make thin. If you use more than 2 large chicken breasts (not the thin kind), I'd suggest doubling the liquids & mushrooms to not run out of sauce.

4/17/2010 08:54:51 PM Report Abuse
siscz1 wrote:

This IS Gluten Free. Please read the ingredients more carefully.The recipe specifically calls for "brown rice couscous". Lundberg came out with brown rice couscous last year-completely gluten free since it is made from brown rice not wheat. You can purchase the product at a natural foods store. Check out their website, www.lundberg.com for more information. If you cannot find the product in your local area, sub in quinoa.

3/21/2010 09:18:50 AM Report Abuse
jlmwarfield1 wrote:

This is not a gluten free recipe. Couscous is WHEAT!

3/19/2010 06:52:05 PM Report Abuse
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