Ingredients
1
tablespoon olive or vegetable oil
4
boneless skinless chicken breasts (about 1 1/4 lb)
1
package (8 oz) sliced fresh mushrooms (3 cups)
4
medium green onions, chopped (1/4 cup)
1/4
teaspoon salt
1/4
cup brandy or chicken broth
1/2
cup whipping (heavy) cream
Hot cooked spinach fettuccine or regular fettuccine, if desired
Preparation
In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.
