Easy and Lower Calorie Chicken Marsala

Normally I take the time to make Chicken Marsala. I slice the chicken breasts thin, dredge them in seasoned flower and pan-fry them to a golden brown. I then remove the chicken from the pan and sauté onions, garlic and mounds of mushrooms. After covering the veggies with chicken broth and some Marsala wine, I ad back in the chicken and cook it all down to a yummy think sauced and moist chicken masterpiece. However today is October 1st and I’m on a diet. That is right, no more high fatty meats, elaborate deserts and limited alcohol. Ugh. In addition school has started up again. So I have countless hours of reading to do. Couple that with 2-hour workouts at the gym and there is just no time. So today I tried a new way of making Chicken Marsala. In a large baking dish I placed chopped onions, garlic and sliced mushrooms. Toss that with salt, pepper and a tiny bit of Italian seasoning. Sprinkle 9 chicken breasts with salt, pepper, and garlic powder. Nestle the breasts in the veggie mixture and fill the container up with chicken broth and some Marsala wine. Cover it all with foil, poke some holes for the steam, and throw it in a 350-degree oven. Hopefully it will emerge rich and moist!