CHICKEN MARSALA WITH PASTA

By curly

Ingredients

• 2 cups sliced fresh mushrooms
• 2 tsps minced garlic
• 1/4 cup butter, divided
• 2 1/4 cups hot water
• 1/4 cup marsala wine or chicken broth
• 1 envelope (4.3 oz) fettuccine and
• chicken-flavored sauce mix
• 4 boneless skinless chicken breast halves
• 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 Tbsp vegetable oil
• 2 Tbsps sour cream

Preparation

Step 1

In a large saucepan, sauté mushrooms and garlic in 1 tablespoons butter for 4-5 minutes or until tender.

Add water and wine or broth. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender.

Flatten chicken to ½-inch thickness. In a large re-sealable plastic bag, combine flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.

In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until juices run clear. Remove pasta mixture from heat.

Stir in sour cream. Serve with chicken.