Oven-Baked Chicken Marsala

• 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 olive oil, divided
• 1 tablespoon butter
• 1/2 cup low sodium chicken broth
• 1/2 cup marsala wine
• 1 lb sliced fresh mushrooms
• 1/2 cup minced fresh parsley

1. Flatten chicken to 1/2 inch thickness.
2. Place in a large resealable plastic bag; add salad dressing.
3. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
4. Drain and discard marinade.
5. Combine flour, Italian seasoning, garlic powder, paprika, and pepper; sprinkle over both sides of chicken.
6. 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.
7. Transfer to a 13 x 9 inch baking dish coated with cooking spray.
8. Gradually add broth and wine to skillet, stirring to loosen browned bits.
9. Bring to a boil; cook and stir for 2 minutes.
10. Strain sauce; set aside.
11. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain.
12. Stir sauce into mushrooms; heat through.
13. Pour over chicken; sprinkle with parsley.
14. Bake, uncovered, in a preheated 350u0b0 oven for 25-30 minutes or until chicken juices run clear.

chicken, italian salad dressing, flour, italian seasoning, garlic powder, paprika, pepper, olive oil, butter, chicken broth, marsala wine, mushrooms, fresh parsley

Taken from www.food.com/recipe/oven-baked-chicken-marsala-476787 (may not work)