Flatten chicken to 1/2-in. thickness.
Place in a large resealable plastic bag; add salad dressing.
Seal bag and turn to coat; 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 large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
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 the 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? for 25-30 minutes or until chicken juices run clear.
This recipe was mistakenly named Free-Free should have been reduced fat. sorry
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 47 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 74.3mg||23 %|
|Sodium 595.5mg||21 %|
|Potassium 660.9mg||17 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 6.7g|
|Protein 30.6g||44 %|
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Calories per serving: 217
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