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Ingredients
| chicken breasts: 6 breasts (4 ounces each) |
| fat free Italian dressing: 1 cup |
| all-purpose flour (unsifted): 1 Tbl |
| Italian seasoning: 1 tsp |
| garlic powder: 1/2 tsp |
| paprika: 1/4 tsp |
| black pepper: 1/4 tsp |
| olive oil: 2 Tbl (divided) |
| salted butter: 1 Tbl |
| chicken broth - low sodium: 1/2 cup |
| Marsala wine: 1/2 cup |
| white mushrooms: 1 lb (sliced) |
| parsley: 1/2 cup (minced) |
Oven-Baked Chicken Marsala
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Flatten chicken to 1/2 inch 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 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 x 9 inch 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, in a preheated 350° oven for 25-30 minutes or until chicken juices run clear.