Basil Cream Chicken
1 lb. boneless
skinless chicken breast, cubed
1 cup minced onion
3/4 lb. fresh mushrooms, sliced
2 tablespoons oil
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 tablespoon chicken bouillon
1 cup whipping cream
2 tablespoons minced fresh basil
1/4 teaspoon pepper
hot cooked and drained fettuccine
Saute chicken, onions, and mushrooms in oil for 4 minutes.
In large saucepan, melt butter; stir in flour until smooth.
Add chicken broth, boullion and cream. Stir in basil and pepper. Bring to a
boil; cook and stir for 2 minutes.
Combine with the chicken mixture.
Serve over fettuccini.
Serves 4.
