Chicken, Mushroom Cream
Prepare using fat-free reduced-sodium chicken broth andPHILADELPHIANeufchatel Cheese.
If possible, use a large skillet with sloping sides when preparing this recipe. Not only does this allow you to easily turn the chicken pieces but the larger surface area speeds up the evaporation of the cooking liquids which, in turn, allows the chicken to brown more quickly.
Prepare as directed, omitting the wine and increasing the chicken broth to 3/4 cup.
- 1/2 lb. mixed fresh mushrooms (crimini and button), cut into 1/4-inch-thick slices
- 2 Tbsp. olive oil, divided
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1 tsp. chopped fresh tarragon
Preparation time 10mins
Cooking time 32mins
Adapted from kraftrecipes.com
COOKand stir mushrooms in 1 Tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.
ADDremaining oil and chicken to other side of skillet; cook chicken 5 to 6 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.
POURbroth and wine into skillet with mushrooms; stir and cook 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Pour over chicken.