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Chicken: Chicken & Tomato Fettuccine

Source of Recipe

the best of country cooking, 2002


List of Ingredients

6 boneless skinless chicken breast halves
1 tablespoon butter
1 tablespoon oil
1 medium onion, coarse chopped
1/2 cup minced fresh basil
4 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup whipping cream
2 tablespoons dried parsley
2 large tomatoes, diced
1 pound fettuccine



Recipe

Flatten chicken to 1/2 inch thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes. Stir in broth, cream, parsley and tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear. Meanwhile, cook fettuccine according to directions; drain. Arrange chicken over fettuccine; top with sauce.