6 boneless skinless chicken breasts
1 cup fat free Italian salad dressing
1 Tbsp. flour
1 teas. Italian seasoning
1/2 teas. garlic powder
1/4 teas. paprika
1/4 teas. pepper
2 Tbsp. olive oil, divided
1 Tbsp. butter
1/2 cup reduced sodium chicken broth
1/2 cup dry Marsala wine OR 3 Tbsp. unsweetened apple juice
plus 5 Tbsp. additional chicken broth.
1 pound sliced fresh mushrooms
1/2 cup minced fresh parsley
Flatten chicken to 1/2 inch thickness. Place in a large re-sealable 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 non stick cooking spray, cook chicken in 1 Tbsp. oil and butter for 2 minutes on each side or until browned. Transfer to 9 x 13 baking dish covered in nonstick spray.
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. (I admit I did not strain the sauce...) 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 degrees for 25 - 30 minutes or until chicken juices run clear.
