1 tsp. vegetable oil
1 chicken cutlet (3 oz.)
1/2 c. sliced white mushrooms
1 clove garlic, minced
1 tsp. flour
1/2 c. canned chicken broth
1/4 c. evaporated milk
2 tbsp. cream cheese, whipped
3/4 oz. Parmesan cheese
1/8 tsp. white pepper

In large skillet, heat oil. Add chicken and cook over medium heat until tender (2-3 minutes on each side). Remove chicken and cut into 1/2 inch cubes. Set aside.

In same skillet, combine mushrooms and garlic over medium-high heat, stirring occasionally for 1 minute. Sprinkle with flour and stir quickly to combine; continue to stir, adding chicken broth and milk. Reduce heat to low and let simmer, stirring frequently, until mixture thickens (2-3 minutes). Stir in cheeses and pepper; return chicken to skillet and cook, stirring frequently, until chicken is heated through (2-3 minutes). To serve, arrange fettuccine on plate. Top with chicken mixture. Serves 2. Wonderful!