• 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.

  • 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.

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

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

Nutrition Facts

429 calories; 14 g total fat; 78 mg cholesterol; 410 mg sodium. 43 g carbohydrates; 32 g protein;