Basil Cream Chicken
1 1/2 lbs. boneless skinless chicken breasts, cubed
1 1/3 cups green onions, chopped
1 lb. mushrooms, sliced
2 Tbsp. vegetable oil
1/2 cup butter
1/4 cup flour
2 cups chicken broth
1 cup whipping cream
2 Tbsp. minced fresh basil or 2 tsp. dried
1/4 tsp. white pepper
Sauté chicken, onions and mushrooms in oil until the chicken is no longer pink.
In a large saucepan, melt butter and stir in flour until smooth.
Gradually add chicken broth and cream.
Stir in basil and pepper.
Bring to a boil and cook for 2 minutes or until thickened. Stir in chicken mixture.
Serve over fettuccine.
Quick Sundae Dessert
3 Tbsp. brown sugar
2 Tbsp. butter
2 Tbsp. whipping cream
1/2 tsp. rum extract
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
2 medium bananas, cut into 1/2 inch slices
Vanilla ice cream
Combine first six ingredients in a skillet and bring to a boil over medium heat, stirring constantly.
Cook for 2 minutes.
Remove from heat; add bananas and stir until coated.
Return to heat and cook 2 minutes longer, stirring occasionally.
Serve warm over ice cream.