Chicken Marsala

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 (4 ounce) boneless skinless chicken breast halves
• 1 cup fat-free italian salad dressing
• 1 tablespoon all-purpose flour
• 1 teaspoon italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1 tablespoon butter
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup marsala wine (or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth)
• 1 lb sliced fresh mushrooms
• 1/2 cup minced fresh parsley

Recipe

• 1 flatten chicken to 1/2-in. thickness. place in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 8 hours or overnight.
• 2 drain and discard marinade. combine the flour, italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. in a large nonstick skillet coated with nonstick cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
• 3 gradually add broth and wine or apple juice mixture to skillet, stirring to loosen browned bits. bring to a boil; cook and stir for 2 minutes. strain sauce; set aside. in the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. stir sauce into mushrooms; heat through. pour over chicken; sprinkle with parsley. bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.