Chicken Scaloppine al Marsala

Chicken Scaloppine al Marsala
Makes 6
Prep 15 m
Cook 27 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 Meanwhile, prepare couscous following package directions, about 15 minutes.
  4. 4 of 4 Stir butter and parsley into the sauce and serve with the cooked couscous.
Nutrition Information for Chicken Scaloppine al Marsala
Servings Per Recipe: 6
Per Serving: 3 g sat. fat, 78 mg chol., 14 g Fat, total, 43 g carb., 4 g fiber, 429 kcal cal., 32 g pro., 410 mg sodium