Sunday, October 10, 2010
Chicken Marsala: 6 pts per W.W standards
6 boneless skinless chicken breasts halves (4 oz each)
1 c fat free Italian salad dressing
1 Tbsp all purpose flour
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp pepper
2 tbsp olive oil, divided
1 Tbsp butter
1/2 c reduced sodium chicken broth
1/2 c Marsala wine or 3 Tbsp unsweetened apple juice plus 5 Tbsp additional reduced sodium chicken broth.
1 pound sliced fresh mushrooms
1/2 c minced fresh parsley
1. Flatten the 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 hrs 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 nonstick skillet coated with cooking spray, cook chicken in 1 Tbsp 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 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. 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.