Creamy Chicken with Noodles

6 Servings

Ingredients:

• 8 ounces uncooked egg noodles
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 to 4 tablespoons Crisco® Extra Virgin Olive Oil, divided
• 2 cups sliced fresh mushrooms
• 1 teaspoon minced garlic
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cup half-and-half cream
• 1/4 cup marsala wine or chicken broth
• 1/4 teaspoon chili powder
• 1/2 cup minced fresh parsley, divided

Directions:

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 golden brown and a meat thermometer reaches 17-°; 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.