Chicken with Mushrooms & Fresh Sage Cream
4 Boned skinned chicken .. breast halves
2 tb Flour
1/4 ts Salt
1/8 ts Pepper
3 ts Olive oil
2 Cloves garlic; minced
1 1/2 c Sliced mushrooms
3 Green onions; sliced
1/2 c Dry white wine or chicken .. broth
8 oz Cream cheese; cubed
1/2 c Grated Parmesan cheese
1/4 c Milk
2 tb Chopped fresh sage
4 c Hot cooked fettuccine
Sage leaves for garnish
1. Flatten chicken breast halves to 1/4". Dredge in combined flour, salt and
pepper.
2. Fry in hot oil until done, about 6 minutes on each side. Remove from skillet;
keep warm.
3. Stir garlic, mushrooms, onions and wine into drippings. Cook over low heat
until tender, about 3 minutes. Add cream cheese, Parmesan cheese, milk and sage;
continue cooking until smooth.
4. Arrange chicken on fettuccine; top with sauce. Garnish with sage leaves.