2 teaspoons vegetable or canola oil
8 ounces boneless skinless chicken breasts
1 cup fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons all-purpose flour
1 cup chicken broth
1/2 cup evaporated milk
4 tablespoons whipped cream cheese
1 1/2 cups freshly grated parmesan cheese
freshly ground black pepper, to taste
2 cups hot cooked fettuccine
chopped fresh parsley, for garnish
Heat oil in skillet. Add chicken and cook 3 minutes on each side, or until tender and cooked through.
Remove chicken from pan, let it rest for a couple of minutes, then slice into small strips and set aside.
Add the mushrooms and garlic to the skillet; cook for 1 minute, stirring. Sprinkle with flour, stirring quickly. Stir in the broth and milk. Reduce heat and simmer 3 minutes, until mixture thickens- stirring occasionally. Stir in cheeses and pepper.
Return the chicken to the skillet; cook, stirring for about 2 minutes, until chicken warms up.
Arrange fettuccine on four plates. Top with chicken and sauce. Garnish with parsley.
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