6  boneless skinless chicken breast halves (4 ounces each)
    1  cup Italian salad dressing    ( fat free Italian salad dressing for low fat recipe)
    1  tablespoon flour
    1  tablespoon Italian seasoning
1/2  teaspoon garlic powder
1/4  teaspoon paprika
1/4  teaspoon pepper
    2  tablespoons olive oil, divided
    1  tablespoon butter
1/2  cup chicken broth
1/2  cup Marsala wine or 3 tablespoons unsweeted apple juice plus 5 tablespoons
        additional chicken broth
    1  pound sliced fresh mushrooms
1/2  cup minced fresh parsley

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 non-stick cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned.  Transfer to a  baking dish coated with nonstick cooking spray.
Gradually add broth and wine or apple juice mixture to skillet, stirring to loosen browned bits.  Bring to a boil; cook and stir for 2 minutes.   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 350F for 35-40 minutes or until chicken juices run clear.
TO MAKE LOW FAT:  Use fat free Italian salad dressing.