Basil Cream Chicken

Main Courses > Poultry

1-1/2 pounds boneless skinless chicken breasts, cubed
1-1/3 cups finely chopped green onions
1 pound fresh mushrooms, sliced
2 tablespoons vegetable oil
1/2 cup butter or margarine
1/4 cup all purpose flour
2 cups chicken broth
1 cup whipping cream
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon white pepper
Hot cooked fettuccine

In a skillet, saute chicken, onions and mushrooms in oil until the chicken is no longer pink. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken mixture. Serve over fettuccine.
Makes 6-8 servings