Email to Cat      

Chicken Scaloppine Marsala

Source of Recipe


From "Family Circle Annual Recipes 2008"



List of Ingredients



• -- Potatoes --
  
• 1½ pounds Yukon Gold potatoes, scrubbed and cut into 1½-inch pieces
  
• 1 cup chicken broth
  
• ½ tsp salt
  
• 1/8 tsp black pepper
  
• Pinch ground nutmeg and cayenne
  
• 1 Tbsp chopped parsley
  
• .
  
• -- Chicken --
  
• 1¼ pounds chicken cutlets
  
• 1/8 tsp salt
  
• 1/8 tsp black pepper
  
• 1 cup beef broth
  
• 1 Tbsp all-purpose flour
  
• ½ cup marsala wine
  
• 1 can (4 ounces) sliced mushrooms, drained
  
• 2 Tbsp unsalted butter
  
• 1 Tbsp chopped parsley
  






Instructions



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. Drain potatoes. Mash until desired consistency, gradually adding chicken broth. Stir in salt, pepper, nutmeg, cayenne and parsley.
   
   
2. 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.
   
   
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. Turn off heat; whisk in butter. Sprinkle with parsley, and serve with potatoes.
   
   Makes 4 servings.