Sauteed Chicken In Cream Sauce

Recipe Ingredients

2 cups	125g / 4.4oz	Chicken breasts [split - boned, and skinned] (large)
2 tablespoons	30ml	Parkay margarine
1 cup	110g / 3.9oz	Celery slices
1 cup	62g / 2.2oz	Onion [thinly sliced] (small)
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Basil leaves [finely crushed]
1/4 teaspoon	1.3ml	Chervil leaves [crushed]
1/8 teaspoon	0.6ml	Thyme leaves [crushed]
1/4 cup	59ml	Dry white wine or sherry
8 oz	227g	Philadelphia brand cream - cheese [cubed]
1/3 cup	78ml	Milk
2 1/2 cups	592ml	Noodles [3 color corkscrew - cooked and drained]

Recipe Instructions

Cut chicken into strips. Melt margarine in a large skillet, and add chicken, vegetables, and seasonings. Cook over med. heat for 10 min.

until chicken is tender, stirring occasionally, then add 2 tb of wine and simmer for 5 min.

Combine cream cheese, milk, and remaining wine in a saucepan stirring over low heat until smooth, add to the chicken and vegetables, and serve over noodles.

From The KRAFT Philadelphia Brand Cream Cheese Cookbook

Source:
Lansing State Journal, Theyer Wine, Gannett News Service

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.