Cook City (Magluto Tayo, Bona Appetit, Cooking Recipes)

Ingredients

1. 4 boned, skinned chicken breast halves
2. 2 Tbsp (30 ml). flour
3. 1/4 tsp (1 ml). salt
4. 1/8 tsp (1 ml). white pepper
5. 3 tsp (15 ml). olive oil
6. 2 cloves garlic, minced
7. 1-1/2 cups (350 ml) fresh mushrooms, sliced
8. 3 green onions, sliced
9. 1/2 cup (125 ml) dry white wine or chicken broth
10. 8 oz (224 grm). cream cheese, cubed
11. 1/2 cup (125 ml) grated parmesan cheese
12. 1/4 cup (60 ml) milk
13. 2 Tbsp (30 ml). fresh sage, chopped
14. 4 cups (950 ml) hot cooked fettuccine noodles
15. 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. Remove from skillet; keep warm.
4. Stir garlic, mushrooms, onions and wine or broth into drippings; cook over low heat until tender, about 3 minutes.
5. Add cream cheese, parmesan cheese, milk and sage and continue cooking over low heat until smooth.
6. Arrange chicken on fettuccine; top with sauce.
7. Garnish with sage leaves.