Chicken-Mushroom Supreme

photo by:kraft

Sautéed mushrooms bathed in a creamy sauce turn everyday chicken into a reason to celebrate. Use a large skillet to help the chicken brown even quicker.

time

prep:

10 min

total:

32 min

servings

total:

4 servings

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What You Need

1/2

lb. mixed fresh mushrooms (crimini and button), cut into 1/4-inch-thick slices

Tbsp. olive oil, divided

small boneless skinless chicken breast halves (1 lb.)

1/2

cup chicken broth

1/4

cup dry white wine

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

tsp. chopped fresh tarragon

Make It

COOK and 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.

ADD remaining 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.

POUR broth 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.

Kraft Kitchens Tips

Variation

Prepare using fat-free reduced-sodium chicken broth and PHILADELPHIA Neufchatel Cheese.

Note

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.

Non-Alcoholic Version

Prepare as directed, omitting the wine and increasing the chicken broth to 3/4 cup.

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jmack5263

posted:3/30/2011

Loved this!! I took other people's advice and doubled the sauce. Definitely adding this into my rotation of dinner dishes. :)

Queenchese

posted:3/29/2011

I gave this recipe a Weight Watchers spin and used fat free cream cheese instead, and it was FANTASTIC!! I didn't use white wine, just chicken broth and ommited the tarragon. My kids loved it too :-D

Mrlsneed79

posted:3/24/2011

Absolutely wonderful! I made a few small changes to the recipe that I think you would love. Instead of moving the mushrooms to one side of the pan to add the chicken. I removed the mushrooms and it's juice into a bowl and sat aside. I then added a little more olive oil to the pan and raised the heat a little bit then sautéed the chicken breast. This gave the chicken more color and flavor. I used fresh basil in place of tarragon, plated the dish with farfalle pasta and topped it with shredded parmesan cheese. What a great dish!

RondaCorso

posted:3/24/2011

Great recipe, took the others advice and made a double batch of sauce, this was so good my husband gobbled it up!

amber750

posted:11/4/2010

This was so yummy! Instead of chicken breasts, I made breaded boneless chicken thighs. For the sauce, I added the spices and wine to taste. I also included onion and garlic, sauteing them with the mushrooms prior to adding liquid. I would make this again, especially for company, but serve it over angel hair pasta instead of egg noodles. My husband said this tasted like a high end restaurant dish!

pitahart

posted:10/12/2010

I made this tonight & my mom & husband & I loved it. I made brown rice & put some of the sauce & mushrooms on top of it. My only complaint is not enough sauce. So next time I will double the sauce. My mom wants a copy of the recipe so she can make at home. MMMMMMMMMMMMMM

tofwyf94

posted:10/8/2010

The whole family liked it. The next time I make it I will have to double the amount of sauce. I didn't have any wine so I used extra chicken broth.

jlsjk

posted:7/28/2010

The whole family said this was a keeper. My sauce got a little too thick, but still delicious and easy to fix next time.

yenolamycart

posted:5/2/2010

Very good! Did not have any tarragon on hand so my hubby used thyme instead. Still good to me!

imaqtoo

posted:4/15/2010

This recipe is delicious! My husband is a picky eater, and even he enjoyed it!