Chicken Marsala

By BlueSchmoo

Nutritional Analysis: 1 chicken breast half with 1/3 cup mushroom mixture equals 247 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 348 mg sodium, 9 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 fat, 1/2 starch.

Ingredients

• 6 (2)
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1 cup fat-free Italian salad dressing (1/3)
• 1 tablespoon all-purpose flour (1 tsp)
• 1 teaspoon Italian seasoning (1/3 tsp)
• 1/2 teaspoon garlic powder (1/8 tsp)
• 1/4 teaspoon paprika (pinch)
• 1/4 teaspoon pepper (pinch)
• 2 tablespoons Crisco® Pure Olive Oil, divided (2 tsp)
• 1 tablespoon butter (1 tsp)
• 1/2 cup reduced-sodium chicken broth (2 Tbsp + 1 tsp)
• 1/2 cup marsala wine (2 Tbsp + 1 tsp)or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth (1 Tbsp AJ + 1 1/2 tsp broth)
• 1 pound sliced fresh mushrooms (5 ozs)
• 1/2 cup minced fresh parsley (2 Tbsp)

Details

Servings 6

Preparation

Step 1

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 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. Yield: 6 servings.