Ingredients
2 cups sliced fresh mushrooms1/4 cup butter, divided2 teaspoons minced garlic2-1/4 cups hot water1/4 cup Marsala wine or chicken broth1 envelope (4.3 ounces) fettuccini and chicken-flavored sauce mix4 boneless skinless chicken breast halves (4 ounces each)1/4 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil2 tablespoons sour cream
Preparation
In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender.
Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the 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 no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.
