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“I tried to make "Basil Cream Chicken" from cook MizzNezz. However, I was lacking many of the ingredients. This is what it evolved into. My husband LOVED this and I thought it was even better as leftovers.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat chicken with onion, garlic, and cayenne powder and grill till done. Be careful not to overcook. Rest when done.
  2. Mix hot water and bouillon cubes.
  3. Sauté onions and garlic in olive oil till translucent in a large pan.
  4. Mix together corn starch and a few tablespoons of the bullion and add mixture to onions and garlic. Mix well.
  5. Add the rest of the bullion and mix.
  6. Add cream of mushroom soup and milk and mix.
  7. Cube up the rested chicken and add to the pan.
  8. Add pepper and basil.
  9. Bring to a boil. Cook it for 2 minutes. Stir often.
  10. Serve over cooked fettuccine.

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