Oven-Baked Chicken Marsala - cooking recipe

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 low sodium chicken broth
1/2 cup marsala wine
1 lb sliced fresh mushrooms
1/2 cup minced fresh parsley

Preparation

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\u00b0 oven for 25-30 minutes or until chicken juices run clear.