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!
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