Basil Cream Chicken



hot cooked and drained fettuccine
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


Saute chicken, onions, and mushrooms in oil for 4 minutes
In lg 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

This is the easiest and one of the most impressive chicken dishes I make. Serve with grated parmesan at the table.