Chicken Marsala With Pasta

• 2 cups sliced fresh mushrooms
• 1/4 cup butter, divided
• 2 teaspoons minced garlic
• 2-1/4 cups hot water
• 1/4 cup Marsala wine or chicken broth
• 1 envelope (4.3 ounces) fettuccini and chicken-flavored sauce mix
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 tablespoons sour cream

1. In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender.
2. Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
3. In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.

mushrooms, butter, garlic, water, marsala wine, fettuccini, chicken breast halves, allpurpose, salt, pepper, canola oil, sour cream

Taken from www.tasteofhome.com/recipes/chicken-marsala-with-pasta/ (may not work)