Sauteed chicken in cream sauceú
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Chicken breasts [split, boned, and skinned] |
| 2 | tablespoons | PARKAY margarine |
| 1 | cup | Celery slices |
| 1 | small | Onion [thinly sliced] |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Basil leaves [finly crushed] |
| ¼ | teaspoon | Chervil leaves [crushed] |
| ⅛ | teaspoon | Thyme leaves [crushed] |
| ¼ | cup | Dry white wine or sherry |
| 8 | ounces | Philadelphia Brand Cream Cheese [cubed] |
| ⅓ | cup | Milk |
| 2½ | cup | Noodles [3 color corkscrew cooked and drained] |
Directions
FROM CHEF FREDDY'S
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...
presented for your satisfaction from The KRAFT Philadelphia Brand Cream Cheese Cookbook, by FRED GOSLIN in Watertown NY on CYBEREALM Bbs (315)-785-8098