Makes 6 serving
Marsala baked chicken is usually hig in fat and calories . But in this version , the flavor really comes from deglazing the skillet with the broth and wine , so even though you eliminated the extra oil , the taste isn't lost , enjoy .
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
1. Flatten chicken to 1/2-inch thickness . Place in large re-sealable 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 skillet coated with cooking spray , cook chicken in 1 teaspoon oil and butter for 2 minutes on each side or until browned . Transfer to a 13-inch x9-inch baking dish coated with cooking spray3 . 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 359*F for 25 to 30 minutes or until chicken juices run clear .