"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Low Cal Chicken Marsala Recipe

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This recipe for Low Cal Chicken Marsala, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaime Taylor
Added: Wednesday, February 16, 2011

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 350 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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