Wednesday Recipes--Sauteed Chicken Breasts in Cream Cheese Sauce

Dear Readers, I've been making this recipe for over two decades. It's relatively inexpensive and oh, so good. You can definitely serve to guests with salad and a crispy bread. Or serve to your family and enjoy those leftovers!

Sauteed Chicken Breasts in Cream Cheese Sauce

Ingredients:

1 pound chicken breasts, boneless and skinless

4 tablespoons butter

3 cups sliced mushrooms

1 medium onion, thinly sliced

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon pepper

1/2 teaspoon dried chervil leaves (or tarragon)

1/4 cup dry white wine (use the cooking version found near salad dressings in the grocery store and save money) or cooking sherry

1/3 cup milk

1 8-ounce package Neufchatel or cream cheese

8 ounces tri-colored corkscrew noodles, cooked

Directions:

1. Cut chicken into strips.

2. Melt butter in large skillet; add chicken, vegetables, and seasonings. Cook over medium heat, stirring occasionally, 10 minutes or until chicken is tender.

3. Add 2 tablespoons of wine; simmer 5 minutes.

4. Meanwhile, combine cream cheese, milk, and remaining wine in a saucepan, stirring over low heat until smooth.

5. Place noodles on serving platter; top with chicken mixture, followed by cream cheese mixture.

6. Thought: You might consider doubling the cream cheese portion--it's so good!

NOTE: I've been making this recipe for so long that I don't know where it originated. If I ever find out, I'll fix this note. :)

Enjoy! Hope y'all are having a fabulous week!