• 4servings
  • 35minutes
  • 310calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 lb. mixed fresh mushroom s (button and cremini), sliced

  2. 2 Tbsp. olive oil , divided

  3. 4 small boneless skinless chicken breasts (1 lb.)

  4. 1/2 cup chicken broth

  5. 1/4 cup dry white wine

  6. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , cubed

  7. 1 tsp. chopped fresh tarragon

Instructions Jump to Ingredients ↑

  1. 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.

  2. ADD remaining oil and chicken to other side of skillet; cook chicken 6 to 7 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.

  3. POUR broth and wine into skillet with mushrooms; cook and stir 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. Spoon over chicken.


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