Chicken, Wine, Mushrooms, Cherries And Cream

• 1 pound Fettuccine
• 1 1/2 pounds Chicken
• 1/4 cup Canola Oil
• 3/4 cup Flour
• 1 Egg (mix with few TBSp water for egg wash)
• 2 tablespoons Butter
• 8 ounces Sliced Mushrooms
• 1 cup Madeira or Marsala Wine
• 1 cup Chicken Broth
• 4 ounces Cream Cheese
• 1/3 cup Dried Cherries
• Salt & Pepper
• 1/4 cup Heavy or Light Cream

1. Preheat oven to 350. Cook fettuccine according to package directions and drain. Heat canola oil in saute pan over medium heat.
2. Season chicken with salt and pepper. Dip each chicken piece first in flour, then egg wash and in flour a second time. Gently place in hot oil. Repeat with all chicken, don't over crowd - work in shifts if needed. Brown chicken on both sides until golden and crisp. Move browned chicken to baking dish, place in oven and bake until cooked through, 10-12 minutes.
3. Pour off oil from pan and wipe clean. Add butter and melt over medium heat. Add sliced mushrooms, cook stirring until soft and slightly browned, 5 minutes.
4. Add wine, turn heat up to high and reduce by half.Add chicken broth, cook on high 5 minutes, add cream and cream cheese, stirring until melted and smooth, add dried cherries.
5. Return chicken pieces to sauce, turning to coat. Pour sauce and chicken over cooked pasta.

fettuccine, chicken, canola oil, flour, egg, butter, mushrooms, madeira, chicken broth, cream cheese, dried cherries, salt, cream

Taken from food52.com/recipes/15641-chicken-wine-mushrooms-cherries-and-cream (may not work)