Chicken Marsala

This is hands down Connor's favorite thing that I make. It is pretty healthy, too, for something that is so rich and flavorful, which is probably one of the reasons why I love it so much. I've made this so many times, and it is a no-fail crowd pleaser. So, let's get started!

Here's what you'll need:
3-4 boneless skinless chicken breasts
1 cup(about) of Italian dressing
1 pound sliced mushrooms
1 tablespoon minced garlic
olive oil to cook chicken and mushrooms (about 1/4 cup total, maybe a little more)
3/4 cup Marsala wine
3/4 cup low sodium chicken broth
1 tsp paprika
1 tsp garlic powder
1 tsp salt and pepper
1 cup flour

Preheat oven to 350

First, mmarinate chicken in Italian dressing (overnight is best, but a couple hours will be ok)

Next, slice & cook mushrooms in 1-2 tbs olive oil & minced garlic. Cook until edges are golden, set aside

 Next, remove chicken from marinade, and dredge it through flour and spices

 Next, on med heat, toast chicken for 2 min on each side. (it will finish cooking in the oven). Remove from heat and place in a baking dish.

 Next, add chicken broth and marsala wine to the pan, stiring up the extra pieces after cooking the chicken. Cook for 2 min, then add mushrooms slowly. Heat through.

 Finally, pour sauce over chicken in baking dish.

 Bake at 350 for 15 min. Let cool, and enjoy!