Chicken Scaloppine Al Marsal
- 1/4 cup rice flour
- 6 thin-cut boneless, skinless chicken breasts
- 3 Tbsp. olive oil
- 1 pkg. (8 ounces) sliced brown mushrooms
- 1/2 cup marsala wine
- 1/2 cup low-sodium beef broth
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 pgk. (10 oz.) brown rice couscous (such as Lundberg)
- 1 Tbsp. unsalted butter
- 1 Tbsp chopped parsley
Preparation time 15mins
Cooking time 42mins
Place the rice flour on a large plate. Coat the chicken in the flour.
Heat a large nonstick skillet over medium-high heat.
Add 1 Tbsp. of oil and saute half the chicken for 1-2 minutes per sisde until lightly browned. Remove to a plate and keep warm.
Repeat with a second Tbsp. of the oil and the remaining chicken.
Add the remianing Tbsp. oil to the skillet and sir in the mushrooms. Cook 2 to 3 minutes, until tender. Add in the marsala and cook for 1 min., scraping any browned bits from the skillet. Add broth, salt and pepper.
Bring to a simmer and return chicken and any accumulated juices to skillet. Gently simmer, covered, for 15 minutes.
Meanwhile, prepare couscous following pkg directions, about 15 minutes.
Stir butter and parsley into sauce and serve with the cooked couscous.