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Basil Cream Chicken

    1 lb. boneless skinless chicken breast, cubed
    1 cup minced onion
    3/4 lb. fresh mushrooms, sliced
    2 tablespoons oil
    3 tablespoons butter
    3 tablespoons flour
    2 cups chicken broth
    1 tablespoon chicken bouillon
    1 cup whipping cream
    2 tablespoons minced fresh basil
    1/4 teaspoon pepper
    hot cooked and drained fettuccine

Saute chicken, onions, and mushrooms in oil for 4 minutes. In large
saucepan, melt butter; stir in flour until smooth. Add chicken broth,
boullion and cream. Stir in basil and pepper. Bring to a boil; cook
and stir for 2 minutes. Combine with the chicken mixture. Serve over
fettuccini.

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