Basil Cream Chicken

Heat oil in a large skillet over medium-high heat, then add the cubed chicken breasts and cook until golden brown on all sides, approximately 5-7 minutes. Transfer the cooked chicken to a plate and set aside.

In the same skillet, melt butter over medium heat and add the minced onions and sliced mushrooms. Sauté for 4-5 minutes until the mushrooms release their moisture and the onions become translucent.

Sprinkle flour over the mushroom and onion mixture, stirring constantly for 1-2 minutes to form a roux and cook out the raw flour taste.

Gradually pour in the chicken broth while stirring to prevent lumps from forming. Add the chicken bouillon and stir until dissolved.

Return the cooked chicken to the skillet and bring the sauce to a gentle simmer. Reduce heat to medium and simmer for 8-10 minutes to allow the flavors to meld.

Remove the skillet from heat and stir in the whipping cream and fresh minced basil until fully combined. Season with pepper and adjust for salt and additional basil to taste.

Divide the hot cooked fettuccine among four serving plates and ladle the basil cream chicken sauce generously over the pasta. Serve immediately while hot.