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Basil Cream Chicken

 Basil Cream Chicken
My family likes basil, and this dish is our favorite. The basil flavor complements the rich, creamy sauce.—Billie Vaughan, Slinger, Wisconsin
6-8 ServingsPrep/Total Time: 30 min.


  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1-1/3 cups finely chopped green onions
  • 1 pound fresh mushrooms, sliced
  • 2 tablespoons canola oil
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon white pepper
  • Hot cooked fettuccine


  • In a skillet, saute the chicken, onions and mushrooms in oil until
  • the chicken is no longer pink.
  • Meanwhile, in a large saucepan, melt butter. Stir in flour until
  • smooth. Gradually add broth and cream. Stir in basil and pepper.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in chicken mixture. Serve over fettuccine. Yield: 6-8 servings.
Nutritional Facts: 1 serving (4 ounces) equals 362 calories, 28 g fat (15 g saturated fat), 118 mg cholesterol, 405 mg sodium,

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Basil Cream Chicken (continued)

Nutritional Facts: 8 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.