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Chicken and Poultry

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Alice's Brocolli Chicken Prueff
Alice's Italian Herbed Chicken
Almond Chicken Crisp
Auntie Deneen's Grilled or Baked Beer Basted Cajun Chicken
Baked Cajun Chicken
Baked Chicken Chimichangas
Buffalo Wings
Chicken and Noodles
Chicken and Cheese Casserole
Chicken Breast Stroganoff
Chicken Breasts with Corn Salsa
Chicken Broccoli Divan
Chicken In Mushroom Gravy
Chicken Fricassee with Green Peppers and Tomatoes
Chicken Marsala
Chicken Pasta Salad
Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken Scallopine
Chicken Spaghetti
Chicken Tetrazinni
Chicken Veggie Packet
Complete Turkey and Dressing Dinner
Cottage Cheese Chicken Enchiladas
Crispy Oven-Fried Chicken
Chicken Dinner
Easy Chicken & Biscuits
Easy Chicken Fingers
Easy Chicken Santa Fe
Fruited Chicken Thighs
Garlic Roasted Chicken
Golden Crispy Chicken
Gooey Chicken Wings
Grandma's Country Chicken Cheddar Casserole
Greek Turkey Burgers
Grilled Chicken Caesar Wrap
Honolulu Country Club Hoisin Chicken
Hurry Curry Turkey
Italian Chicken Sandwiches
Low Fat Chicken Parmesan
Melanie's Crusty Chicken
Mexican Turkey Burgers
No-crust Curry Chicken Pot Pie
Pineapple-Grilled Chicken
Raspberry Chicken
Roast Sticky Chicken
Roasted Italian Chicken and Vegetables
Salsa Chicken
Sticky Chicken
Sticky Wings
Stuffed Chicken Breast
Swiss Chicken
Texas Butt Chicken
Turkey Cheese Puff Sandwich
Chicken Marsala

4 cups  uncooked broad egg noodles
1/2 cup  Italian-style bread crumbs
1 tsp.  dried basil leaves
1 egg
1 tsp.  water
4 boneless skinless chicken breast halves
3 Tbsp.  olive oil -- divided
3/4 cup  onion -- chopped
8 oz.  cremini or button mushrooms -- sliced
3 cloves  garlic -- minced
3 Tbsp.  all-purpose flour
14 1/2 oz.  chicken broth (1 can)
1/2 cup  dry marsala wine
3/4 tsp.  salt
1/4  tsp.  black pepper
Fresh parsley chopped & optional

Preheat oven to 375F.

Spray an 11 x 7-inch baking dish with nonstick cooking spray.

Cook noodles according to package directions until al dente.  Drain and place in prepared dish.

Meanwhile, combine bread crumbs and basil on a shallow plate or pie plate.   Beat egg with water on another plate or pie plate.  Dip chicken in egg mixture, letting excess drip off.  Roll in crumb mixture, patting to coat.  Heat 2 tablespoons oil in a large skillet over medium-high heat until hot.   Cook chicken 3 minutes per side or until browned.  Transfer to a clean plate and set aside.

Heat remaining 1 tablespoon oil in same skillet over medium heat.  Add onion;  cook and stir 5 minutes.  Add mushrooms 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 cup sauce.  Pour remaining sauce over cooked noodles; stir until noodles are well coated.  Place chicken on top of noodles.  Spoon reserved sauce over chicken.

Bake, uncovered, about 20 minutes or until chicken is no longer pink in  center and sauce is hot and bubbly.  Sprinkle with parsley, if desired.