Recipe

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• 6 boneless skinless chicken breast halves
• 1 tbsp butter
• 1 tbsp vegetable oil
• 1 medium onion, coarsely chopped
• 1/2 cup minced fresh basil
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 cup chicken broth
• 1/2 cup whipping cream
• 2 tbsp dried parsley flakes
• 2 large tomatoes, diced
• 1 lb fettuccine

• 1 Flatten chicken to 1/2-in. thickness.
• 2 In a skillet, brown chicken on both sides in butter and oil; remove and set aside.
• 3 In the same skillet, saute onion until tender.
• 4 Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes.
• 5 Stir in broth, cream, parsley and tomatoes. Return chicken to pan.
• 6 Cover and simmer for 15 minutes or until chicken juices run clear.
• 7 Meanwhile, cook fettuccine according to package directions; drain.
• 8 Arrange chicken over fettuccine; top with sauce.
• 9 Yield: 6 servings.