Chicken Marsala

This is another great recipe I found on getoffyourbuttandbake.blogspot.com
This calls for 6 chicken breasts, but I only used 2 thick chicken breasts. I didn't cut down on the seasonings and thought that they were barely enough for the 2 chicken breasts I had. I would suggest doubling it if you are adding more chicken breasts. I also only marinated the chicken for about 5 hours. I think I will marinate it for closer to the 8 hours recommended next time. But so yummy!! Sorry about the picture!

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 tablespoon 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 (opt) 1/2 cup minced fresh parsley

Directions:

Flatten 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 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 cooking spray, cook chicken in 1 tablespoon 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. 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. Yield: 6 servings.