List of Ingredients
Submitted by Wendy T.
4 c. (about 6 oz) uncooked broad egg noodles
1/2 c. Italian style dry bread crimbs
1 t. dried basil leaves
1 t. water
4 boneless skinless chicken breast halves
3 T. olive oil divided
3/4 c. chopped onion
8 oz. cremini or button mushrooms sliced
3 T. all purpose flour
1 c. chicken broth
1/2 c. dry marsala wine
3/4 t. salt
1/4 t. ground black pepper
Preheat oven to 375*/ S[rau 11x7" baking dish w/ nonstick cooking spray. Cook noodles according to directions. Drain and
place in prepared dish.
Meanwhile combine bread crumbs and basil on shallow plate or pie plate. Beat egg with water on another plate. Dip chicken
in egg mixture, letting excess drip off. Roll in crumb mixture, patting to coat.
Heat 2 T. oil in skillet over medium high heat until hot. Cook chicken 3 mintues per side or until browned. Treansfer to clean
plate. Set aside.
Heat remining 1 T. oil in same skillet over medium heat. Add onion; cook and stir 5 minutes. Add mushroos and garlic; cook
and stir 3 minutes. Sprinkle onion mixture with flour; cook and stir 1 minute. Add broth, wine, salt and pepper; bring to a boil
over high heat. Cook and stir 5 minutes or until sauce thickens.
Reserve 1/2 c. sauce. Pour remaining sauce over noodles; stir until noodles are well coated. Place chicken on top of noodles.
Spoon reserved sauce oer chicken. Bake uncovered about 20 minutes or until chicken is no longer pink in the centers and
sauce is hot and bubbly.