Sauteed chicken in cream sauce

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

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