Chicken & Sage Cream **** 10/97

Categories:
poultry, spinach, ToTryAgain

4 chicken breast halves
1 skinned and boned
2 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoon olive oil
2 garlic cloves; minced
1 1/2 cup white mushrooms; sliced
3 green onions; sliced
1/2 cup dry white wine
8 oz cream cheese; cubed
1/2 cup parmesan cheese; grated
1/4 cup milk
2 tablespoon chopped fresh sage
4 cup spinach fettuccine; cooked

Flatten chicken to 1/4 inch thickness. Combine flour, salt and pepper. Dredge chicken in mixture. Cook chicken in hot oil in a large skillet over medium high heat 6 minutes on each side or until done. Remove from skillet, reserving drippings in skillet. Add minced garlic, mushrooms, green onions, and wine to reserved drippings. Cover and cook over medium low heat 3 minutes or until tender. Add cream cheese and next 3 ingredients; cook stirring constantly until smooth. Serve chicken over fettuccine and top with sauce. Serve this with Orange-Glazed Carrots if desired

Yield: 4 servings