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    Chicken Cutlets over Egg Noodles

    List of Ingredients

    • 8 ounces extra-wide egg noodles
    • 2 tablespoons flour
    • 1/4 teaspoon salt and pepper
    • 4 boned and skinned chicken breast halves, flattened slightly
    • 1 tablespoon oil
    • 8 ounces sliced fresh mushrooms
    • 1/2 cup Marsala wine
    • 2 teaspoons chopped fresh parsley


    1. Cook noodles, drain and keep warm.
    2. In a pie pan, combine flour, salt, and pepper; mix well. Dip chicken into flour until well coated. Spray a large nonstick skillet with cooking spray. Heat skillet over medium heat until hot.
    3. Add chicken; cook 5-7 minutes or until no longer pink, turning once. Remove chicken from skillet and keep warm.
    4. Heat oil in same skillet over medium heat. Add mushrooms; cook 3-5 minutes or until tender. Add wine. Return chicken to skillet; cook over med. heat until hot. Stir in parsley. Serve over hot cooked noodles.

    5. cal.-430 fat-9 g.
    6. Servings: 4




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