Chicken Scaloppine Marsala

This classic chicken recipe receives it's flavor boost from marsala, a sweet Italian wine. Complete the dinner by serving mashed Yukon gold potatoes.

Recipe from Family Circle
Chicken Scaloppine Marsala
20 mins
by 3.5 5  people
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    • 1 1/2 pounds yukon gold potatoes, scrubbed and cut into 1-1/2-inch pieces
    • 1 cup chicken broth
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 pinch ground nutmeg and cayenne
    • 1 tablespoon chopped parsley
    • 1 1/4 pounds chicken cutlets
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 cup beef broth
    • 1 tablespoon all-purpose flour
    • 1/2 cup marsala wine
    • 1 4 ounce can sliced mushrooms, drained
    • 2 tablespoons unsalted butter
    • 1 tablespoon chopped parsley
    Prepare Potatoes:
    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.
    Drain potatoes. Mash until desired consistency, gradually adding chicken broth. Stir in salt, pepper, nutmeg, cayenne and parsley.
    Prepare Chicken:
    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.
    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.
    Turn off heat; whisk in butter. Sprinkle with parsley and serve with potatoes.

    nutrition information

    Per Serving: cal. (kcal) 398, Fat, total (g) 9, chol. (mg) 99, sat. fat (g) 4, carb. (g) 34, fiber (g) 4, pro. (g) 39, sodium (mg) 844, Percent Daily Values are based on a 2,000 calorie diet
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