Chicken Marsala
By
Eliana Borja
@Amazonquen
1
Chicken Marsala is usually high in fat and calories, but in this version the flavor comes through in the de-glazing.
Rating:
★★★★★ 1 vote5
Serves:
6
Prep:
35 Min
Cook:
30 Min
Ingredients
-
6chicken breasts, boneless and skinless
-
1 cfat free italian dressing
-
1 Tbspall purpose flour
-
1 tspitalian seasoning
-
2 tspgarlic powder with parsley
-
1/2 tsppaprika
-
1/2 pinchpepper
-
3 Tbspolive oil, extra virgin
-
1/2 cchicken broth
-
1/2 cmarsala wine or 3 tablespoons apple juice & chicken broth
-
1 lbfresh mushrooms
-
1/3 sprig(s)parsley fresh
How to Make Chicken Marsala
- Flatten Chicken breast to 1/2 thickness or so. Place in large resealable bag to coat. refrigerate for 8 hours or overnight.
- Drain Discard the marinade. Combine flour, italian seasonings, garlic powder, paprika and pepper. In a large nonstick skillet coated with cooking spray or evoo, cook chicken 3 minutes on both sides or till browned. Transfer into 13 x 9 in baking dish coated in cooking spray
- Gradually add broth & wine or apple juice mix in skillet loosening the browned bits. Bring to a boil cook and stir for 2 minutes, add your fresh sliced mushrooms heat thoroughly pour over chicken; sprinkle with parsley, Bake uncovered at 350 for 25-30 minutes
