In a large skillet brown chicken breasts and onion in hot oil over medium-high
heat, turning chicken once to brown both sides (about 2 minutes per side).
Add mushrooms, 1/2 cup of the chicken broth, the ale or beer, Worcestershire
sauce, thyme, salt and pepper. Bring to boiling; reduce heat. Cover and cook
about 5 minutes or until chicken is tender and no longer pink.
Meanwhile, cook the fettuccine according to package directions. Drain well.
Set aside and keep warm.
Remove chicken breasts to a serving platter; keep warm.
In a screw-top jar shake together flour and remaining chicken broth; add
to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute
Serve chicken and sauce over fettuccine. Garnish with sprigs of thyme, if
Yield: 6 servings
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