Ingredients
8 ounces uncooked egg noodles6 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon salt1/4 teaspoon pepper3 to 4 tablespoons olive oil, divided2 cups sliced fresh mushrooms1 teaspoon minced garlic1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3/4 cup half-and-half cream1/4 cup Marsala wine or chicken broth1/4 teaspoon chili powder1/2 cup minced fresh parsley, divided
Preparation
Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until no longer pink; remove from pan and keep warm.
In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley.
Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.
