Cut the chicken in half. Cover with plastic wrap and beat with smooth meat mallet.

With a pastry brush cover each side of the chicken with the extra virgin olive oil. Add salt and pepper and Italian seasoning to taste.

Clean the mushrooms and quarter them (or smaller, whatever your preference). Add to a hot skillet and cook until they start to turn a golden color and pan is dry.

Chop onions and add to the mushrooms and mix.

Add the butter and olive oil; cook until onions are sautéed and mushrooms are a nice golden color (about 6 minutes).

Add the garlic, lightly salt and pepper. Mix and cook for about a minute.

Add flour and mix well.

Pour in the heavy whipping cream and mix.

Finally, add the Parmesan cheese. Turn heat down to low and let and cook for about 5 minutes. (Taste to see if you need to add salt or pepper.)

Remove from heat and cover.

Cook fettuccine al dente, drain water and place into a glass pan.

Add the cream. Mix well.

Grill (or fry) the chicken breasts until chicken is cooked thoroughly, about 4-5 minutes on each side at medium/high heat. I personally LOVE the taste of this chicken grilled. Fantastic.

Slice the chicken and add to the pasta.

Mix again and place in a preheated oven to 365˚ for 8-10 minutes covered. Just enough to make sure everything is nice and warm.!!! (No need to do this step if food is warm.)