Mushroom Chicken

• 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

1. Flatten chicken breast halves to 1/4".
2. Dredge in combined flour, salt and pepper.
3. Fry in hot oil until done, about 6 minutes, on each side.
4. Remove from skillet; keep warm.
5. Stir garlic, mushrooms, onions and wine or broth into drippings; cook over low heat until tender, about 3 minutes.
6. Add cream cheese, parmesan cheese, milk and sage and continue cooking over low heat until smooth.
7. Arrange chicken on fettuccine; top with sauce.
8. Garnish with sage leaves.

chicken, flour, salt, white pepper, olive oil, garlic, fresh mushrooms, green onions, white wine, cream cheese, parmesan cheese, milk, fresh sage, noodles, sage

Taken from online-cookbook.com/goto/cook/rpage/00143A (may not work)