Instructions

• Make the marinade: in a bowl combine 6 Tbsp balsamic vinegar, 1/4 cup extra virgin olive oil, 1 minced garlic clove, 1/4 cup fresh basil leaves (or 4 tsp dried), and salt and fresh ground pepper to taste. Place 4 boneless skinless chicken breasts in a zip-top bag or container, pour in the marinade, seal, and refrigerate overnight.
• When ready to cook, remove the chicken from the refrigerator and discard the marinade. Preheat a grill or preheat your oven to 350°F.
• Cook the chicken: grill the breasts until cooked through, or bake in the 350°F oven for 30 minutes. Remove the chicken from the grill or oven and set aside to keep warm.
• While the chicken cooks (or immediately after removing it), prepare the sauce: peel and finely chop 2 medium shallots. In a large skillet over medium heat, melt 1/4 cup butter. Add the chopped shallots and 8 oz fresh sliced mushrooms and sauté until they begin to soften.
• Add 2 tsp minced garlic to the skillet and sauté until fragrant (about 30 seconds to 1 minute). Pour in 2 cups heavy whipping cream, season with salt and pepper to taste, and bring to a gentle simmer. Cook until the sauce reduces slightly and is just thick enough to coat a spoon.
• Stir into the sauce 1 cup frozen English peas and 1/2 cup grated Parmesan cheese. Cook for another 2 minutes, until the peas are heated through and the cheese is melted. Taste and adjust salt and pepper if needed.
• Cook 1 (9-oz) package fresh fettuccine according to package directions until al dente. Drain the pasta well.
• Thinly slice the cooked chicken breasts. Add the drained fettuccine to the skillet with the sauce, add the sliced chicken, and add the remaining 1/2 cup fresh grated Parmesan cheese. Gently toss everything together until evenly coated with the sauce. Serve immediately.