Chicken Marsela
Linda
ingredients
- 6 boneless chicken breast halves (4 oz. each)
- 1 C Italian salad dressing
- 6 tbsps flour
- 6 tsp Italian seasoning
- 3 tsp garlic powder
- 1 1/2 tsp paprika
- 1 1/2 tsp pepper
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 1/2 C chicken broth
- 1/2 C Marsela cooking wine
- 1 lbs sliced mushrooms
- 1/2 C minced fresh parsley
directions
- 1
Flatten chicken to 1/2 inch thickness. Place in lg. resealable plastic bag; add salad dressing. Seal bag and turn to doat; 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 lg. nonstick skillet coated with nonstick cooking spray, cook chicken in 1 tbsp oil and butter for 2 minutes on each side or until browned. Transfer to a 13 by 9 by 2 inch baking dish coated with nonstick cooking spray.
- 2
Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In 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 degrees for 25-30 minutes or until chicken juices run clear.
notes
Serve with Italian Salad.
Source: Linda
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