1 tablespoon olive oil
1 teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder
1 medium onion, sliced
2 2/3 cups chicken broth
1/2 cup milk
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/3 cup chopped green bell pepper
3 tablespoons fat free Italian-style salad dressing
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon lemon zest (optional)
1 (1 pound) whole chicken
1 pint fresh mushrooms, sliced
Heat olive oil in a medium saucepan over medium heat. Place chicken in the pan, turning once, and brown on all sides.
In a medium bowl, mix flour, baking powder, onion, broth, milk, parsley and garlic. Mix well and pour over chicken.
Place mushroom cap on chicken and stir mushrooms into pan. Top with peas. Pour marinara sauce over chicken. Sprinkle with bacon slices. Sprinkle with olive oil. Cook over medium heat until pork is tender. Remove chicken from marinara sauce and discard marinara.
Pour marinara sauce over chicken, olive oil, mushrooms and peas.
Cover, and simmer for about 40 minutes, stirring occasionally.