Sauteed Chicken Breasts in Cream Sauce

by the Editors of Publications International, Ltd.


Sauteed Chicken Breasts in Cream Sauce Photo
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