Chicken Marsala

Hubby goes nuts every time I make this.  He says he still hasn't had chicken Marsala at a restaurant that he likes better than this. No wonder I love him! I will just serve a simple spinach and tomato salad with this chicken. :)

Chicken Marsala

Prep: 25 min + marinating (overnight)    Bake: 25 min

Ingredients:                                                  

• 6 boneless skinless chicken breast halves (4 oz each)
• 1 cup fat free Italian dressing
• 1 tablespoon all-purpose flour
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 2 tablespoons coconut oil, divided
• 1 tablespoon organic butter
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup marsala wine
• 1 pound sliced fresh mushrooms
• 1/2 cup minced fresh parsley

Directions:

1. Flatten chicken to 1/2 inch thickness. Place in a large Ziploc bag; add salad dressing.  Seal bag and turn to coat.  Refrigerate 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.
3. In a large nonstick skillet, cook chicken in 1 tablespoon of oil and butter for 2 min on each side, or until browned. Transfer to a 9x13" baking dish coated with nonstick spray.
4. Gradually add broth and wine to skillet, stirring to loosen browned bits.  Bring to a boil.  Cook and stir for 2 minutes.Set sauce aside.
5. In the same skillet, cook mushrooms in 1 tablespoon oil for 2 minutes and drain.
6. Stir sauce into mushrooms. Pour over chicken in the pan and sprinkle with parsley.
7. Bake, uncovered, at 350 degrees for 25-30 min or until chicken juices run clear.

Yields 6 servings. One serving = 247 calories