Main dishes

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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carol5251

posted:4/4/2013

very good, easy and doesn't take long to make if you are rushed for time

ricknbeck

posted:10/28/2012

Great!!

MadduxandBester

posted:8/12/2012

This definitely had good flavor and was easy to make. The mushrooms and sauce were winners. My one complaint is it called for 4 small chicken breasts adding up to 1 pound. I can't find that anywhere. I used 3 large chicken breasts.

Knightcraft

posted:3/19/2012

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.

Nicoleposiak

posted:3/13/2012

Love the recipe since I am a mushroom lover I would double up next time on the mushroom the rest is just great

liviler

posted:3/11/2012

loved the sauce!!

a cook

posted:12/28/2011

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.

tannersun

posted:12/10/2011

The sauce was easy to make and delicious .

mmacdonald7

posted:11/17/2011

this recipe was super easy and delicious! i slightly tweaked it. i used bella mushrooms and neufchatel cream cheese. definitely double the sauce. i dumped the chicken right into the pan with sauce,served with egg noodles.

chlorisaann

posted:10/28/2011

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!!