Chicken Marsala

24  ounces		chicken breast halves
1  cup		Italian salad dressing, fat-free
1  tablespoon		flour, all-purpose
1  teaspoon		Italian seasoning
1/2  teaspoon		garlic powder
1/4  teaspoon		paprika
1/4  teaspoon		pepper
1  tablespoon		olive oil, divided
1  tablespoon		light butter
1/2  cup		chicken broth, reduced-sodium
1/2  cup		marsala wine
16  ounces		mushrooms, sliced
1/2  cup		minced fresh parsley

Tip: For nutritional information on all the ingredients in Chicken Marsala just click on each ingredient name. Then adjust the serving size for any Chicken Marsala ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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, grlic 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 x 9 in baking dish coated with cooking spray.

Gradually add broth and wine juice mixture to skillet, stirring to loosen browned bits.
Bring to a boil; cook and stir for 2 minutes.
Strain sauce and 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.