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Mushroom Chicken
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Chicken with mushrooms and fresh sage cream



  • 4 boned, skinned chicken breast halves
  • 2 Tbsp (30 ml). flour
  • 1/4 tsp (1 ml). salt
  • 1/8 tsp (1 ml). white pepper
  • 3 tsp (15 ml). olive oil
  • 2 cloves garlic, minced
  • 1-1/2 cups (350 ml) fresh mushrooms, sliced
  • 3 green onions, sliced
  • 1/2 cup (125 ml) dry white wine or chicken broth
  • 8 oz (224 grm). cream cheese, cubed
  • 1/2 cup (125 ml) grated parmesan cheese
  • 1/4 cup (60 ml) milk
  • 2 Tbsp (30 ml). fresh sage, chopped
  • 4 cups (950 ml) hot cooked fettuccine noodles
  • sage leaves for garnish
  • Flatten chicken breast halves to 1/4".
  • Dredge in combined flour, salt and pepper.
  • Fry in hot oil until done, about 6 minutes, on each side. Remove from skillet; keep warm.
  • Stir garlic, mushrooms, onions and wine or broth into drippings; cook over low heat until tender, about 3 minutes.
  • Add cream cheese, parmesan cheese, milk and sage and continue cooking over low heat until smooth.
  • Arrange chicken on fettuccine; top with sauce.
  • Garnish with sage leaves.
Simply delish!!!

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