6 boneless skinless chicken breast halves (4 oz each)
1 cup fat-free Italian dressing
1 tablespoon all-purpose flour
1 tsp Italian Seasoning
½ tsp garlic powder
¼ tsp paprika
¼ tsp pepper
2 Tbl olive oil, divided
1 tbl butter
½ c reduced-sodium chicken broth
½ cup marsala wine or 3 tbl unsweetened apple juice plus 5 tablespoons additional chicken broth
1 pound sliced fresh mushrooms
½ cup minced fresh parsley
Flatten Chicken to ½ in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate 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 of oil and butter for two minutes on each side or until browned. Transfer to a 13x9 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 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.
Nutrition for one chicken breast with 1/3 cup mushroom mixture is 247 calories, 9 g total fat, 3 g sat fat, 9 g carbs, 1 g fiber, 26 g protein,
| current weight: 223.0