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Sautéed Chicken in Cream Sauce Recipe

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This recipe for Sautéed Chicken in Cream Sauce, by , is from The Elliott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Wilson
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 whole boneless chicken breasts, skinned
2 Tbsp. margarine
1 c. mushroom slices (optional)
1 c. celery, chopped
1 onion, thinly sliced
1/2 tsp. pepper
1/2 tsp. dried basil leaves
1/4 tsp. dried chervil leaves
1/4 tsp. thyme leaves
1/3 c. white wine or sherry
1 8 oz pkg cream cheese, cubed
1/3 c. milk
2 1/2 c. multi color corkscrew pasta, cooked, drained

Directions:
Directions:
Cut chicken into strips. Melt margarine in large skillet; add chicken, vegetables and seasonings. Cook over medium heat, stirring occasionally until chicken is tender. Add 2 tablespoons of the wine or sherry and simmer for 3-5 minutes. Combine cream cheese, milk and remaining wine or sherry in a saucepan; stir over low heat until smooth. To serve, place cooked noodles on serving platter. Top with chicken mixture and cream cheese mixture.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I first made this in 1991 - it has been one of my favorites ever since!

 

 

 

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