Chicken Marsala

This recipe tasted a lot better than I thought it was going to! I'm not sure why I had my doubts, but I was pleasantly surprised when I took the first bite! It was delicious!

The chicken was cooked perfectly - very moist. The seasoning mixture that was sprinkled on the chicken was excellent! The flavors really came though and tasted great! The seasoning even left a slight burn in the back of my throat - good stuff! The chicken broth and wine also added a lot of flavor to everything. I ended up getting a Cabernet Sauvignon rather than a Marsala wine, but I thought it tasted terrific! A glass of Cabernet also paired exceptionally well with the chicken at dinner.

This recipe was very simple to fix and full of flavor! My husband and I both really enjoyed it a lot! This one is definitely a must try!

Chicken Marsala
Taste of Home: Everyday Light Meals
Published by Reiman Media Group, LLC in 2010.

Prep time: 25 minutes + marinating  Bake: 25 minutes  Yield: 6 servings

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

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.
2. Drain and discard marinade. Combine he flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with nonstick 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. x 2-in. baking dish coated with nonstick cooking spray.
3. Gradually add broth and wine or apple juice mixture 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.