Chicken Mushroon Supreme

I found this on kraft.com, and will serve it with mashed potatoes & steamed veggies.

What You Need

1/2 lb. mixed fresh mushrooms (crimini and button), cut into 1/4-inch-thick slices
2 Tbsp. olive oil, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup chicken broth
 1/4 cup dry white wine 4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Low fat Cream Cheese, cubed
1 tsp. chopped fresh tarragon (I didn't use)



Make It


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.

ADD remaining oil and chicken to other side of skillet; cook chicken 5 to 6 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.



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

Kraft Kitchens TipsVariation
 
 Prepare using fat-free reduced-sodium chicken broth and PHILADELPHIA Neufchatel Cheese.NoteIf possible, use a large skillet with sloping sides when preparing this recipe. Not only does this allow you to easily turn the chicken pieces but the larger surface area speeds up the evaporation of the cooking liquids which, in turn, allows the chicken to brown more quickly.
 
 Non-Alcoholic VersionPrepare as directed, omitting the wine and increasing the chicken broth to 3/4 cup.