Basil Cream Chicken
hot cooked and drained fettuccine
1 lb boneless skinless chicken breasts, cubed
1 cup minced onions
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 or until done.
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