Sauteed Chicken in Cream Sauce
| Yield: | 4 Servings |
| Categories: | Poultry, Main Dishes, Meats |
| FROM CHEF FREDDY'S | ||
| 2 | lg | Chicken breasts [split, boned, and skinned] |
| 2 | tb | PARKAY margarine |
| 1 | c | Celery slices |
| 1 | sm | Onion [thinly sliced] |
| 1/2 | ts | Pepper |
| 1/2 | ts | Basil leaves [finly crushed] |
| 1/4 | ts | Chervil leaves [crushed] |
| 1/8 | ts | Thyme leaves [crushed] |
| 1/4 | c | Dry white wine or sherry |
| 8 | oz | Philadelphia Brand Cream Cheese [cubed] |
| 1/3 | c | Milk |
| 2 1/2 | c | Noodles [3 color corkscrew cooked and drained] |
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