Friday, February 8, 2013

Chicken Marsala

* 1 lb boneless skinless chicken breasts
* 1 cup Italian salad dressing
* 1 tbsp 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 chicken broth
* 1/2 cup Marsala wine
* 1 lb sliced fresh mushrooms
* 1/2 cup minced fresh parsley

1. Flatten the chicken to 1/2 inch thickness. Place it in a container or resealable bag with the salad dressing. Marinate for 6+ hours or overnight.
2. Drain and discard the marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper.  Sprinkle the seasoned flour on both sides of the chicken pieces.
3. In a large nonstick skillet coated with cooking spray, melt 1 tbsp of the oil and the butter.  Cook the chicken on each side until browned, approximately 2 minutes each side.  Transfer to a 13x9 baking dish coated with cooking spray.
4. Gradually add the chicken broth and wine with the skillet to loosen the browned bits.  Bring to a boil; cook and stir for 2 minutes.  Pour the sauce into a bowl and set aside.
5. Add the remaining oil to the skillet, and cook the mushrooms in the oil for 2 minutes.  Stir the sauce back into the skillet to combine with the mushrooms.  Pour the mushrooms and sauce over the chicken.
6. Sprinkle the chicken and mushrooms with the parsley,.  Bake, uncovered, at 350 for 25-30 minutes or until the chicken is fully cooked.

We served this with egg noddles, but will work well with mashed potatoes or rice, or even just fine without a starchy side dish.  25 minutes was the correct time for me in my oven, but keep an eye on your chicken.  When it is pounded thinly and already browned, you may fund a few minutes less is the appropriate amount of time for your oven.  One last note - even my non-mushroom eaters enjoyed the flavor of this chicken and sauce; they simply pushed the mushrooms to the side of the plate.

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