Chicken Marsala with Pasta

2 cups sliced fresh mushrooms
2 tsp minced garlic
1/4 cup butter, divided
1 1/4 cup hot water
1/4 cup marsala wine or chicken broth
1 envelope (4.3 oz) fettuccine & chicken flavored sauce mix
4 boneless skinless chicken breast halves (4 oz each)
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp pepper
1 tblsp begetable oil
2 tblsp sour cream

* In a large saucepan, saute mushrooms and garlic in2 tablesppons butter for 4-5 mins or until tender. Add water and wine or broth. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 mins or until pasta is tender.
* Meanwhile, flatten chicken to 1/2 inch 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.
* In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 mins on each side or until juices run clear. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.
Yeild: 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PHEDGE.