Chicken Mushroom Fettuccine
1/2 cup chicken broth
1 cup heavy or whipping cream
1/4 cup butter
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 teaspoon water
1/2 pound sliced mushrooms
1/2 clove of garlic, minced
1/4 cup sliced scallions including stems
1/2 tablespoon fresh minced sage
1/2 teaspoon corn starch
1/2 pound fettuccine cooked al dente in salted water
Heat cream, chicken broth and garlic in a saucepan over low heat and reduce to half volume.
In small pan ,melt butter and then stir into reducing liquid.
Add salt and pepper to taste.
Sauté mushrooms and onions in olive oil until mushrooms are tender.
Add broth and cream mixture to mushrooms and onions and cook an additional 5 or 6 minutes.
Add corn starch-water mixture as needed to thicken sauce.
Serve fettuccine tossed with sauce, a green salad and crusty, toasted and buttered bread.