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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
  






Instructions



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