Oven-Baked Chicken Marsala

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Flatten chicken to 1/2 inch 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 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 x 9 inch 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, in a preheated 350° oven for 25-30 minutes or until chicken juices run clear.
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