Cut chicken into 4 relatively similar size pieces. They should be similar thickness, so that all of the pieces cook thoroughly. Pound down the meat if there is a thicker piece than the others.
Coat top and bottom of chicken pieces with Italian salad dressing.
Mix the flour, Italian seasoning, garlic powder and paprika. Sprinkle dry ingredients over both sides of the chicken pieces.
Melt butter with oil in a large skillet pan. Cook chicken in butter/oil for 4-5 minutes. Flip chicken and cook the other side for an additional 4-5 minutes or until chicken is cooked through and juices run clear.
Transfer chicken to a plate.
Add mushrooms and 1/3 cup Marsala cooking wine to the pan and allow to cook two minutes.
Add remaining cooking wine, chicken bouillon cube, water, and pasta to the pan. Allow to cook 5-6 minutes, or until pasta is soft.
On four plates, put 1/2 cup of the mushroom/pasta with 1/4 of the chicken (approximately 3 ounces cooked chicken).
Nutrition Facts
Chicken Marsala
Amount Per Serving (1 /2 cup of the mushroom/pasta with 1/4 of the chicken (approximately 3 ounces cooked chicken))
Calories 457Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 78mg26%
Sodium 739mg32%
Carbohydrates 59g20%
Fiber 6g25%
Sugar 9g10%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.