Basil Cream Chicken

1½ lbs. boneless, skinless chicken breast, cubed
1 1/3 cups finely chopped green onions
1 lb fresh mushrooms, sliced
2 TBSP vegetable oil
½ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup whipping cream
2 TBSP minced fresh basil or 2 teaspoons dried basil
¼ tsp white pepper
Hot cooked fettuccine

In a skillet, sauté chicken in oil. When no longer pink add onions and mushrooms. Meanwhile in a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; simmer for 2 minutes while stirring until sauce thickens. Stir in chicken mixture and serve over fettuccine.
*The kids in my family always request this recipe when we go home!