Chicken Stew

RINSE chicken; pat dry with paper towels. Pour dressing over chicken in shallow glass or plastic dish; toss lightly to coat. Cover and refrigerate at least 2 hours to marinate. Remove chicken from marinade; discard marinade.

MIX flour and salt in another shallow dish. Add chicken; toss lightly to coat. Gently shake off excess flour.

HEAT oil in heavy-bottomed skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until browned on both sides. Drain oil from skillet; discard. Add broth and garlic to chicken in skillet; bring to boil, stirring occasionally to scrape browned bits from bottom of skillet. Reduce heat to medium-low; cover. Simmer 30 min. or until chicken is cooked through (170°F). Stir in mushrooms; simmer, uncovered, an additional 10 min., stirring occasionally. Add onions, snow peas, lemon zest and juice; cook until mixture is heated through, stirring occasionally. Sprinkle with the parsley. Serve with the lime wedges.