1. Sprinkle chicken with 1/2 t salt and 1/2 t pepper. 2. In large skillet, heat olive oil over medium-high heat. 3. Add chicken, and cook, stirring occasionally, for about 4 minutes, or until chicken is browned and cooked through. 4. Remove chicken from pan; set aside, and keep warm. 5. Add butter to skillet, and melt over medium heat. 6. Add mushrooms, garlic, and shallots; cook for 4-5 minutes, or until mushrooms are tender. 7. Add wine; cook for 2 minutes. 8. Stir in cream, thyme, lemon zest, remaining 1 t salt, and remaining 1/2 t pepper. 9. Return chicken to skillet and simmer for 15 minutes, or until cream is slightly thickened. 10. Add cheese, stirring until melted. 11. Serve over hot cooked fettuccini. 12. Garnish with fresh thyme, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
