Comida Kraft
Recipe Box

Chicken-Mushroom Supreme

Chicken-Mushroom Supreme is rated 4.333333333333333 out of 5 by 39.
Prep Time
35
min.
Total Time
35
min.
Servings

4 servings

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.

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What You Need

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Make It

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  • 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 6 to 7 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; cook and stir 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. Spoon over chicken.
Please use alcohol responsibly.

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.

Variation

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

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 310
Total fat 19g
Saturated fat 8g
Cholesterol 105mg
Sodium 260mg
Carbohydrate 3g
Dietary fiber 1g
Sugars 2g
Protein 28g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was a fantastic dish loved by young and old alike. This was a fantastic dish loved by young and old alike. I doubled up on the chicken broth and wine but didnt double the cream cheese. After adding all the liquid I made a slurry with some corn starch and water and added it in. Also, I used chicken tenders. It was an amazing dish all around. Dont worry if it looks like the sauce is broken at first. The cheese will melt and it will all turn out fine.
Date published: 2012-03-19
Rated 5 out of 5 by from Absolutely wonderful! 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!
Date published: 2011-03-24
Rated 5 out of 5 by from This was so yummy! 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!
Date published: 2010-11-05
Rated 4 out of 5 by from I cooked this for the first time last night. 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.
Date published: 2011-07-13
Rated 3 out of 5 by from Was not as tasty as I was hoping it would be. 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.
Date published: 2011-05-19
Rated 5 out of 5 by from This recipe deserves 10 stars! This recipe deserves 10 stars!! So easy and DE-LISH!!! be sure to double the sauce tho!! I also left out the Tarragon and made sure to season my chicken before I cooked it... just salt, pepper and garlic... I served it over white rice and used low fat cream cheese. My hubby liked it so much he had me make it again 2 days later!!
Date published: 2011-09-15
Rated 4 out of 5 by from I loved this. 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.
Date published: 2011-06-30
Rated 5 out of 5 by from Wonderful! Wonderful!!! However, I had no chicken breasts on hand so I used boneless, skinned, trimmed chicken thighs which I seasoned with seasoned salt. Also, no tarragon, so I substituted dried rosemary. It was absolutely delicious. Do make more sauce as suggested by another commenter. You will WANT it! Served over bow tie pasta.
Date published: 2011-12-28
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