Cut chicken into strips. Melt margarine in large skillet over medium heat. Add chicken, mushrooms, celery, onion, pepper, basil, chervil and thyme. Cook, stirring occasionally, 5 minutes.
Stir in 2 T. wine, reduce heat and simmer 5 minutes.
Combine cream cheese and milk in small saucepan, stir over low heat until smooth. Blend in enough remaining wine to make sauce a pouring consistency.
Place pasta on platter. Top with chicken mixture, pour cream cheese sauce over.
Originally Submitted
1/2/2011
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