Skinny Chicken Marsala

Skinny Chicken Marsala

6 boneless chicken breasts
1 regular sized bottle of fat free Italian salad dressing.
1 TB flour
1/2 tsp garlic powder
1 tsp. McCormick Perfect Pinch Mediterranean  herb seasoning
1/4 tsp. pepper
2 TB olive oil
1/2 c. low sodium chicken broth
1/2 c. *Marsala wine       *do not substitute*
8 oz. sliced fresh portabella mushrooms
1/2 c. chopped fresh parsley

Using a plastic bag- marinate the chicken breasts with the fat free Italian dressing for at least 6 hours. Later...
Drain and discard the salad dressing. Combine the flour and dry seasonings and using a sifter cover both sides of the chicken breasts.  Using a large non stick skillet coated with cooking spray cook the chicken in one tablespoon of the olive oil along with the 1 TB of butter for approximately 2 minutes on each side until browned. When done transfer the chicken breasts to a large 9x 13 baking dish which has been coated with cooking spray.

Add the wine and chicken broth to the pan and bring to a boil, scraping the browned bits till loosened.  Cook and stir while boiling for about 2 minutes. Then transfer the sauce to a small bowl.  Using the same skillet put in the remaining 1 TB of olive oil plus some cooking spray and cook the mushrooms until browned.  Then stir sauce into the mushrooms and heat through. Pour the sauce with the mushrooms over top of the chicken breasts and top with the chopped parsley. Bake uncovered in a 350 degree oven for 30 minutes.  6 servings; each serving 375 calories.