Chicken Marsala

Ingredients

• 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 Crisco® Extra Virgin 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

Directions

• 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 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. 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 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.