Sauteed Chicken Breasts in Cream Sauce

Sauteed Chicken Breasts in Cream Sauce

Sauteed Chicken Breasts in Cream Sauce


Makes 4 to 6 servings


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


  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.

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