*This recipe is from the Oct/Nov 2005 issue of Taste of Home's Light & Tasty magazine. I ran the nutrition info through the points calculator on WW.com, so the points are accurate. Be sure to allow 8 hours or overnight for the chicken to marinate. Colette
6 boneless skinless chicken breast halves (4 ounces each) 1 cup fat free italian salad dressing 1 TBSP all-purpose 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 reduced sodium chicken broth 1/2 cup Marsala wine OR 3 TBSP unsweetened apple juice plue 5 TBSP additional chicken broth 1 pound sliced fresh mushrooms 1/2 cup minced fresh parsley
Flatten chicken to 1/2 inch 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 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 TBSP olive oil and butter for 2 minutes on each side or until browned. Transer to a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking pray.
Gradually add broth and wine or apple juice mixture to skillet, stirring to loosed browned bits. Bring to a boil; cook and stir for 2 minutes more. Strain sauce; set aside. 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*F for 25-30 minutes or until chicken juices run clear.
Nutrition Info
1 chicken breast (prepared with wine) + 1/3 cup mushroom mixture=1 serving
247 calories 9 g fat 1 g fiber
-- Edited by Colette at 18:00, 2006-03-08
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
