Chicken Marsala

"Chicken marsala is usually high in fat and calories," Nancy
confirms. "But in this version, the flavor really comes from
deglazing the skillet with the broth and wine, so even though I
eliminated extra oil, the taste isn't lost."

Prep: 25 min. + marinating Bake: 25 min.

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

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 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.

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. Yield: 6 servings.

Nutritional Analysis: 1 chicken breast half with 1/3 cup mushroom
mixture equals 247 calories, 9 g fat (3 g saturated fat), 68 mg
cholesterol, 348 mg sodium, 9 g carbohydrate, 1 g fiber, 26 g
protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 fat, 1/2 starch.

Source: Taste of Home's Light & Tasty

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