|Broad egg noodles||6 Ounce (Uncooked)|
|Dry bread crumbs||1⁄2 Cup (8 tbs) (Italian-Style)|
|Dried basil leaves||1 Teaspoon|
|Skinless chicken breast halves||4|
|Olive oil||3 Tablespoon, divided|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Cremini mushrooms/Button mushrooms||8 Ounce, sliced|
|Garlic||3 Clove (15 gm), minced|
|All purpose flour||3 Tablespoon|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Dry marsala wine||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
PREHEAT oven to 375°F.
Spray 11x7-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 shallow plate or pie plate.
Beat egg with water on another shallow 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 large skillet over medium-high heat until hot.
Cook chicken 3 minutes per side or until browned.
Transfer to clean plate; 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 flour over onion mixture; 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 noodles; stir until noodles are well coated.
Place chicken on top of noodles.
Spoon reserved sauce over chicken.
BAKE, uncovered, 20 minutes or until chicken is no longer pink in centers.
Sprinkle with parsley, if desired.