Sauteed Chicken Breasts in Cream Sauce

Sauteed Chicken Breasts in Cream Sauce Photo
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:

  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