Chicken Marsala

Friday, September 10, 2010

You are probably looking at this photo and are wondering "What? Chicken Marsala with no mushrooms?! It is just not Chicken Marsala without mushrooms." Personally, I can not stand the taste of mushrooms, but I love the taste of marsala wine. Yum! So I left the mushrooms out and I certainly didn't miss them not one bit. The one thing I love most about this recipe is that the chicken is marinated in Italian dressing for the added extra flavor. Also, the dressing allows the chicken to be very moist and tender. This recipe is definitely a keeper. 


Chicken Marsala
Light and Tasty Taste of Home

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 tablespoons 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
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 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.


Servings: 6   (1/2 chicken breast with 1/3 cup mushroom mixture)   Calories: 247   Fat: 9g   Fiber: 1g   WW Points: 5






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