Chicken Scaloppine Marsala

Chicken Scaloppine Marsala

Makes 4
Prep 20 m
Cook 20 m





Prepare Potatoes:

  1. 1 of 2 Place potatoes in a medium-size pot and cover with lightly salted cold water. Bring to a boil. Lower heat to medium and simmer for 15 to 20 minutes until fork tender.
  2. 2 of 2 Drain potatoes. Mash until desired consistency, gradually adding chicken broth. Stir in salt, pepper, nutmeg, cayenne and parsley.

Prepare Chicken:

  1. 1 of 3 While potatoes are cooking, heat a nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Season chicken with the salt and pepper. Cook for 2 minutes per side. Remove to a plate.
  2. 2 of 3 Let skillet cool slightly and wipe clean. Whisk together beef broth and flour. Add to skillet and bring to a simmer. Stir in marsala and drained mushrooms. Add chicken and any accumulated juices. Simmer gently, covered, for 15 minutes.
  3. 3 of 3 Turn off heat; whisk in butter. Sprinkle with parsley and serve with potatoes.
Nutrition Information for Chicken Scaloppine Marsala
Servings Per Recipe: 4
Per Serving: 4 g fiber, 844 mg sodium, 9 g Fat, total, 99 mg chol., 4 g sat. fat, 398 kcal cal., 39 g pro., 34 g carb.
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Printed from 07/19/2019