Chicken Marsala With Mushrooms

• 4 boneless, skinless chicken breast halves
• 1/4 cup all-purpose flour
• 1 dash salt
• 2 tablespoons vegetable oil
• 2 teaspoons chopped garlic finely
• 1/4 cup dry red wine
• 2 tablespoons i can't believe it's not butter! spread
• 2 cups sliced mushrooms
• 2 1/4 cups water
• 1 package knorr pasta sides - chicken
• 2 tablespoons heavy or whipping cream or milk

1. Dip chicken in flour combined with salt and pepper. Heat oil in 12-inch skillet over medium-high heat and cook chicken 3 minutes or until browned; remove and set aside.
2. Stir garlic into same skillet and cook over medium heat 30 seconds. Add wine and boil 1 minute. Add Spread and mushrooms and cook, stirring frequently, 5 minutes or until mushrooms are tender. Add water and bring to a boil. Stir in Knorr(R) Pasta SidesTM - Chicken and continue boiling over medium heat, stirring occasionally, 6 minutes. Add chicken and cook, stirring occasionally, 3 minutes or until pasta is tender and chicken is thoroughly cooked. Stir in cream. Garnish, if desired, with chopped fresh parsley.

chicken, allpurpose, salt, vegetable oil, garlic, red wine, butter, mushrooms, water, knorr pasta, milk

Taken from www.yummly.com/recipe/Chicken-marsala-with-mushrooms-304018 (may not work)