Chicken Marsala

Ingredients:
6 boneless skinless chicken breast halves (4 oz. each)
1 cup Italian salad dressing
2 tbsp. flour
2 tsp. Italian seasoning
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. pepper
2 tbsp. olive oil, divided
1 tbsp. butter
1 cup low sodium chicken broth
1 cup apple juice
1 lb. sliced fresh mushrooms
1/2 cup minced fresh parsley

Directions:
Flatten chicken to 1/2 inch thickness. Place in a large Ziploc bag; add salad dressing. Seal bag and marinade overnight.  Drain and discard marinade. Combine flour, Italian seasoning, garlic powder, paprika, and pepper; sprinkle over both sides of chicken (you should have extra mixture...save for later). In a large skillet, cook chicken in 1 tbsp. oil and butter for 2 minutes per side. Transfer to a 13 x 9 baking dish. Combine chicken broth, apple juice and remaining flour mixture; add to skillet; stirring to loosen brown bits. Bring sauce to a boil; cook and stir for 2 minutes. Set sauce aside. In a separate skillet, cook mushrooms in 1 tbsp. olive oil. Add mushrooms and parsley to sauce; heat through. Pour sauce over chicken. Bake uncovered at 350 degrees for 20-25 minutes.

Makes 6 servings. WW: 5 points per serving
Recipe by: www.tasteofhome.com