Oven-Baked Chicken Marsala |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
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 low sodium chicken broth |
1/2 cup marsala wine |
1 lb sliced fresh mushrooms |
1/2 cup minced fresh parsley |
Directions:
1. Flatten chicken to 1/2 inch thickness.
2. Place in a large resealable plastic bag; add salad dressing.
3. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
4. Drain and discard marinade.
5. Combine flour, Italian seasoning, garlic powder, paprika, and pepper; sprinkle over both sides of chicken.
6. 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.
7. Transfer to a 13 x 9 inch baking dish coated with cooking spray.
8. Gradually add broth and wine to skillet, stirring to loosen browned bits.
9. Bring to a boil; cook and stir for 2 minutes.
10. Strain sauce; set aside.
11. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain.
12. Stir sauce into mushrooms; heat through.
13. Pour over chicken; sprinkle with parsley.
14. Bake, uncovered, in a preheated 350° oven for 25-30 minutes or until chicken juices run clear.
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