Chicken Scaloppini Marsala

By trf0ster

Ingredients

• Potatoes:
• 1-1/2 lbs potatoes cut into 1-1/2-inch pieces
• 1 cup chicken broth
• Pinch ground nutmeg and cayenne
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 Tbls chopped parsley
• Chicken:
• 1-1/4 lbs chicken cutlets
• 1 Tbls all-purpose flour
• 1/8 tsp salt
• 1/2 C Marsala wine
• 1/8 tsp black pepper
• 1 can (4 ounces) sliced mushrooms
• 1 C beef broth
• 2 Tbls unsalted butter
• 2 Tbls unsalted butter
• 1 Tbls chopped parsley

Details

Servings 4

Preparation

Step 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.

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.