6 skinless, boneless chicken breast halves (about 1 1/2 lb. total)
1/3 cup chopped onion
4 tsp. cooking oil
2 1/2 cups chopped mixed mushrooms (such as white, chanterelle, crimini, and/or shiitake)
1 1/4 cups chicken broth
1/3 cup brown ale or beer or amber nonalcoholic beer
4 tsp. white wine Worcestershire sauce
1 Tbsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
12 oz. dried fettuccine
3 Tbsp. all-purpose flour
Fresh thyme sprigs (optional)
Rinse chicken; pat dry. 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, 3/4 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 more. Serve chicken and sauce over fettuccine. Garnish with sprigs of thyme, if desired.
