Friday, June 10, 2011
chicken marsala the (light) RIGHT way!
Chicken Marsala is yummy. Jake told me his marsala has always been in some thick nasty yellow sauce- not really sure how the sauce turns out yellow considering it's made in a red wine as well as broth, but it is the Navy who has been preparing all of his marsalas, so go figure.
4 boneless skinless chicken breasts
1 cup italian dressing ( I use Annie's Naturals Tuscany Italian)
1 T GF all purpose flour
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
2 T olive oil, divided
1 T butter
1/2 cup reduced sodium organic chicken broth
1/2 cup Marsala wine
1 cup fresh sliced mushrooms
1/2 cup chopped parsley
Place chicken and salad dressing in resealable plastic bag and allow to refrigerate 8 hrs. to overnight. Drain and discard marinade. Combine flour, italian seasoning, garlic powder, paprika and pepper and salt; sprinkle over both sides of the chicken. In large nonstick skillet with 1 T oil and the butter, cook chicken for 2 minutes on each side or until browned. Transfer to 13x9 in baking dish coated with nonstick cooking spray. Add brother and wine to skillet, stirring to loosen bits, boil and stir for 2 minutes. Strain sauce and set aside. In same skillet, cook mushrooms in remaining oil for 2 minutes and drain. Stir sauce into mushrooms and heat through. Pour over chicken and sprinkle with parsley. Bake uncovered at 350 degrees for 25-30 minutes.