Chicken Marsala

6 Servings
Prep: 25 min. + marinating
Bake: 25 min.

6 boneless skinless chicken breast halves (4 ounces each)
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 pound sliced fresh mushrooms
1/2 cup minced fresh parsley

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.
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 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. baking dish coated with
cooking spray.
Gradually add broth and wine 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. Yield: 6 servings.


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