Ingredients
6 boneless skinless chicken breast halves (4 ounces each)1 tablespoon butter1 tablespoon canola oil1 medium onion, coarsely chopped1/2 cup minced fresh basil or 1 tablespoon dried basil4 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper3/4 cup chicken broth1/2 cup heavy whipping cream2 tablespoons dried parsley flakes2 large tomatoes, diced1 package (16 ounces) fettuccine
Preparation
Flatten chicken to 1/2-in. 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 an tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear.
Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce.
