4 chicken breasts, cut into 1 inch strips
3 tablespoons olive oil
3 tablespoons butter
1 cup button mushrooms, sliced
1 cup onions, chopped fine
2 cups heavy whipping cream
2 tablespoons Lipton Savory Herb and Garlic dry soup mix
2 teaspoons cornstarch
1/2 cup frozen peas
1 lb. fettuccini, cooked tender
Chicken:
1. Heat 2 tablespoons of oil and 2 tablespoons of butter in skillet until hot. Brown chicken on each side until golden.
2. Place chicken in oven proof dish with 1 tablespoon of butter. Cook uncovered in 350 oven for 13 to 14 minutes or until no longer pink. DO NOT WASH SKILLET.
Sauce:
1. Add onions, mushrooms, and 1 tablespoon oil to hot skillet. Cook until soft about 3 minutes.
2. In small bowl, combine cream, cornstarch and dry soup mix. Add to mushrooms and onions in skillet. Heat until bubbling.
3.Thaw peas by rinsing with hot water. Strain well. Add to cream mixture and cook for 1 minute to heat peas through.
4. Remove chicken from oven and serve by spooning sauce over chicken and fettuccini. Garnish with chopped parsley.
Creamy Herb Chicken Fettuccini is so good it beats restaurant Italian! This is definitely one of our favorite family dishes!
