Chicken Marsala

Yield 6 servings
Chicken marsala is usually high in fat  and calories  , 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 .

6         boneless skinless breast halves  (4 ounces each)
1         cup fat-free Italian salad dressing
1         tablespoon all-purpose  flour
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 un sweetened  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 -inch thickness . Place in a large resealable bag ; add salad dressing . Seal bag  and turn to coat ; rrefrigerate  for 8 hours  ot overnight .

Drain and discard  marinade . Combine  the flour , Italian  seasoning  , garlic  powder , paprika  and pepper ; sprinkle  over both sides  of chicken . In a large 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-inchX9-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 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 to 30 minutes  or until juices run clear .

Heart healthy