Chicken Scaloppine Marsala
Recipe from Family Circle

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


Chicken Scaloppine Marsala

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Servings: 4 servings
Prep Time: 20 mins
Total Time: 40 mins
 
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Ingredients
  •  
    Potatoes:
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  • 1-1/2  pounds
    yukon gold potatoes, scrubbed and cut into 1-1/2-inch pieces
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  • 1  cup
    chicken broth
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  • 1/2  teaspoon
    salt
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  • 1/8  teaspoon
    black pepper
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  •   pinch
    ground nutmeg and cayenne
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  • 1  tablespoon
    chopped parsley
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  •  
    Chicken:
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  • 1-1/4  pounds
    chicken cutlets
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    black pepper
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  • 1  cup
    beef broth
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  • 1  tablespoon
    all-purpose flour
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  • 1/2  cup
    marsala wine
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  • 1  can (4 ounces)
    sliced mushrooms, drained
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  • 2  tablespoons
    unsalted butter
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  • 1  tablespoon
    chopped parsley
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Directions
1.
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.
2.
Drain potatoes. Mash until desired consistency, gradually adding chicken broth. Stir in salt, pepper, nutmeg, cayenne and parsley.
3.
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.
4.
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.
5.
Turn off heat; whisk in butter. Sprinkle with parsley and serve with potatoes.
Nutrition information
Calories 398, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 99 mg, Sodium 844 mg, Carbohydrate 34 g, Fiber 4 g, Protein 39 g. Percent Daily Values are based on a 2,000 calorie diet
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