TLC Cooking "Sautéed Chicken Breasts in Cream Sauce"

Sauteed Chicken Breasts in Cream Sauce

Sauteed Chicken Breasts in Cream Sauce

YIELD Makes 4 to 6 servings
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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:

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.
Add 2 tablespoons wine; reduce heat and simmer 5 minutes.
Combine cream cheese and milk in saucepan; stir over low heat until smooth.
Blend in enough remaining wine to make sauce of pouring consistency.
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