Weight Watchers Chicken

Instructions

Place each boneless chicken breast between two pieces of plastic wrap and pound to a 1/2-inch thickness. It works best if you work on one at a time.

Place all chicken breasts in a large gallon size zip plastic bag and add Italian dressing.  Marinate overnight or for at least 8 hours in the refrigerator.

Preheat oven to 350 degrees.

Remove the chicken breasts from the zip bag and throw away the left-over dressing.

Mix the flour, garlic powder, salt and pepper and coat all sides of each chicken breast with the mixture. If you’re using garlic cloves in place of garlic powder, sauté the minced cloves first, let them cool, and then add to the flour mixture.

Depending on the size of the chicken breasts, you may need to make another batch of mixture.

Coat the bottom of a large nonstick skillet with cooking spray.

Place 1 tablespoon of extra virgin olive oil and the butter into the skillet and cook on both sides until browned over medium-high heat.

Transfer to a baking pan coated with cooking spray.

Add the chicken stock and wine to the cooking skillet, using a whisk to loosen up any browned chicken pieces bits on the bottom of the pan. This is where a lot of the flavor comes from.

Bring the mixture to a boil and cook for about 4-5 minutes, then strain the bits out of the marsala wine sauce with a strainer. I like this one. Set the sauce aside for later.

In the empty skillet, add the fresh mushrooms, cleaned and chopped. Add one tablespoon of olive oil.

Saute mushrooms for about 3 minutes, add in the sauce you set aside.

Pour the marsala sauce over the chicken.

Place chicken breasts and sauce into the oven for 25-35 minutes or until internal chicken temperature reaches 165 degrees Fahrenheit. This will give you the most tender chicken.

Sprinkle chicken with salt and pepper to your taste. Make sure you evenly sprinkle mushrooms throughout each breast to get the best even flavor.