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Sauteed Chicken Breasts in Cream Sauce
Yield: Makes 4 to 6 servings
Ingredients:
2
tablespoons margarine
2
whole chicken breasts, split, skinned, boned and cut into strips
1-1/2
cups thinly sliced mushrooms
1
cup thinly sliced celery
1/2
medium onion, chopped
1/2
teaspoon black pepper
1/2
teaspoon dried basil
1/4
teaspoon dried chervil leaves, crushed
1/8
teaspoon dried thyme leaves, crushed
1/3
to 3/4 cup dry white wine or sherry, divided
1
package (8 ounces) cream cheese, cut into 1/2-inch cubes
1/4
cup milk
2-1/2
cups (8 ounces) uncooked corkscrew pasta, hot cooked and drained
Chopped fresh parsley for garnish
Preparation:
1.
Melt margarine in large skillet over medium heat until foamy. Add chicken strips, mushrooms, celery, onion, pepper, basil, chervil and thyme. Cook 5 minutes or until chicken is tender, stirring occasionally. Set aside; keep warm.
2.
Add 2 tablespoons wine; reduce heat and simmer 5 minutes.
3.
Combine cream cheese and milk in saucepan; stir over low heat until smooth.
4.
Blend in enough remaining wine to make sauce of pouring consistency.
5.
Place pasta on serving platter. Top with chicken-vegetable mixture; pour cream sauce over chicken and pasta. Garnish, if desired.
This recipe appears in:
Chicken
