4 cups uncooked broad egg noodles
1/2 cup Italian-style bread crumbs
1 tsp. dried basil leaves
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 375°F.
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.