Basil Cream Chicken

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.

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