Basil Cream Chicken

1 1/2 lb. boneless, skinless chicken breasts, cubed
1 1/3 c. finely choppeed green onions
1 lb. fresh mushrooms, sliced
2 tbs. veg. oil
1/2 c. butter
1/4 c. flour
2 c. chicken broth
1 c. whipping cream
2 tbs. minced fresh basil or 2 tsp. dried
1/4 tsp. pepper
Hot cooked fettuccini
In skillet, saute chicken, onions, mushrooms, til chicken no longer pink.
Meanwhile in a large saucepan , melt butter, stir in flour, gradually add ,
broth and & milk (cream) Stir in basil and pepper.
Bring to a boil, cook and stir for2 min. or til thickened.
Stir in chicken mixture. Serve over fettucinni,
from the kitchen of Lois Wood.