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Low Cal Chicken Marsala Recipe

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This recipe for Low Cal Chicken Marsala is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless/skinless chicken breast (4 oz. ea)
1 cup fat-free Italian salad dressing
1 Tbsp. all-purpose flour
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. pepper
2 Tbsp. olive oil, divided
1 Tbsp. butter
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine or 3 Tbsp. apple juice plus 5 Tbsp. additional chicken broth
1 pound sliced fresh or canned mushrooms
1/2 cup minced fresh parsley
Directions:
Directions:
Flatten the chicken to 1/2 in. (I leave alone.) 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 next 5 ingredients and sprinkle over both sides of chicken. In a large nonstick skillet, cook chicken in 1 Tbsp. oil and butter for 2 min. on ea. side or until browned. Place in 9 x 13 in baking dish coated with cooking spray.
In same hot skillet, gradually add broth and wine/apple juice, stirring to loosen browned bits. Bring to a boil, cook and stir for 2 min. Strain and set aside. In the same skillet, cook mushrooms in remaining oil for 2 min, drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350º for 25-30 minutes.
Personal Notes:
Personal Notes:
I am lazy and don't strain or cook the mushrooms by themselves. I just cook it all in the sauce. This is excellent. Everyone loves it and it is only 250 calories for one piece of chicken!

 

 

 

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