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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a cook

posted:10/22/2011

I made with lofat cream cheese,no wine,we didn't care for it,tossed the sauce.Perhaps I was in too big of a hurry but will juat pass on this one.

krystajane1

posted:10/9/2011

This recipe made my not-so-chicken-friendly husband very happy! The sauce was awesome, and so creamy. The sauce would be good poured over multiple things, really. It was rather easy to make, too.

yungnluvn2cook

posted:9/20/2011

This recipe is awesome! My husband even loved it and he doesn't care much for mushrooms! I made extra sauce because we like things saucy at our house and I didn't use egg noodles I just used spaghetti noodles that I had on hand! Perfect!!

a cook

posted:9/6/2011

Doubled the sauce and it never thickened. Also added some Mrs. Dash chicken seasoning to flavor chicken. Instead of tarragon I used 1tsp basil, 1tsp oregano, and a few grinds of cracked pepper. The flavors were good but the sauce was very runny and unappealing.

daday01

posted:7/14/2011

This is another one that surprised me... very good! Unique taste... I made this as directed except without the wine (I added a little more broth,) and I did not have fresh tarragon and used dried (a little less than a tsp.) I will be making this again.

KAB1986

posted:7/13/2011

I cooked this for the first time last night. My husband and I and another couple we had over for dinner all loved it. I seasoned the chicken with Tony's before cooking and also added a little to the mushrooms. Instead of using mixed fresh mushrooms, I used a small can of mushrooms. I also used basil instead of tarragon. I will cook this again, but my husband said next time to double the sauce.

teresalyons

posted:6/29/2011

I loved this. I did take everyone's advice and double the sauce, which made a difference. This was the first time that I had ever used tarragon, so I had no idea what to expect. The only things that I will change next time, is salt the mushrooms and the chicken, and also add a tab of butter in with the oil while cooking the mushrooms.

andie8137

posted:6/24/2011

I doubled the sauce and added fresh thyme instead of tarragon.

a cook

posted:5/19/2011

Was not as tasty as I was hoping it would be. I was not a fan of tarragon in this recipe - it has a flavor that's more sweet than savory, and this dish appears that it would be more savory. Also needs more salt - the salt did help the flavor. My hubby said he liked it (after he doused it with salt), but I wasn't that crazy about it, so not sure if I would make it again or not.

pilotbaby

posted:5/9/2011

Definitely double the sauce amount. I am not a fan of the licorice taste of tarragon, so I will be omitting it next time. A simple easy recipe to do.