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Creamy, rich and
flavorful...
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2
tsp |
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vegetable or canola oil |
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8
oz |
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boneless skinless chicken breasts |
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1
cup |
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fresh sliced mushrooms |
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2
cloves |
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garlic, minced |
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2
tsp |
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flour |
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1
cup |
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chicken broth |
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½
cup |
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evaporated milk |
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4
Tbs |
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whipped cream cheese |
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1 ½
cups |
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freshly grated parmesan cheese |
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white pepper to taste |
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2
cups |
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hot
cooked fettuccini |
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1 |
Heat oil in
skillet. Add chicken and cook 3 minutes on each
side, until tender and cooked through. Remove
chicken from pan, slice into small strips and
set aside. |
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2 |
Add
mushrooms and garlic to the skillet; cook for 1
minute, stirring. Sprinkle with flour, stirring
quickly. Stir in broth and milk. Reduce heat and
simmer 3 minutes, until mixture thickens-
stirring occasionally. Stir in cheeses and
pepper. |
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3 |
Return
chicken to skillet; cook, stirring for about 2
minutes, until chicken warms up. |
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4 |
Arrange
fettuccini on four plates. Top with chicken and
sauce. Garnish with parsley. |
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Servings: 4 |
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