The last time I had Chicken Marsala, was at the Cheesecake Factory in San Francisco. It was a meal to die for! Well…almost. I haven’t had it since. This recipe & pic, comes from the Taste of Home magazine, that I love to receive every month. I haven’t tried it yet, but it looks delicious. I think the reason I haven’t made Chicken Marsala at home was because I don’t stock wine in the house. This recipe however gives you options. You can use unsweetened Apple juice & chicken stock. I’m going to give this a try tonight. Let me know what you think, if you try it!
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 tablespoon 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 (opt)
1/2 cup minced fresh parsley
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 tablespoon 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 (opt)
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 or apple juice mixture to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. 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.