Chicken With Mushrooms And Sage Cream

• 4 skinless boneless chicken breasts
• 2 TBS flour
• 1/4 tsp salt
• 1/8 tsp ground pepper
• 3 tsp olive oil
• 2 cloves garlic, minced
• 1 1/2 cups sliced crimini mushrooms (button or baby bella)
• 3/4 cup chopped green onion
• 1/2 cup dry white wine
• 1 package (8 oz) cream cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 2 TBS chopped fresh sage
• 4 cups hot cooked linguine
• Parmesan cheese
• fresh sage

1. On hard surface with meat mallet, pound chicken to 1/4 inch thickness. In a shallow dish, mix together flour, salt, pepper. Add chicken, one piece at a time, turning to coat on all sides. In large non-stick frypan, place oil and heat to medium-high temp. Add chicken and cook, turning about 6-8 minutes or until chicken is brown and fork tender. Arrange chicken on platter; cover loosely and keep warm. Chicken will continue to cook.
2. To drippings in frypan, add garlic, mushrooms, green onion and wine. Cook, covered , over medium-low heat 3 minutes or untl vegetables are tender. Add cream cheese, Parmesan cheese, milk and sage; stir constantly until cheeses melt and sauce is smooth. Place linguine on 4 serving plates; arrange chicken on linguine. Spoon mushroom and sage cream over chicken. Pass additional Parmesan cheese and garnish with fresh sage.

chicken breasts, flour, salt, ground pepper, olive oil, garlic, crimini mushrooms, green onion, white wine, cream cheese, parmesan cheese, milk, fresh sage, linguine, parmesan cheese, fresh sage

Taken from www.epicurious.com/recipes/member/views/chicken-with-mushrooms-and-sage-cream-1251538 (may not work)