This entree is inspired by my husband’s favorite restaurant dish. One day when I was out of cream, I used Philadelphia Cream Cheese instead with amazing results! This rich sauce is wonderful addition to the perfectly cooked chicken breast. Serve with your favorite pasta, and you have an impressive dinner to serve to the ones you love!
• Servings: 4
• 4 boneless, skinless chicken breasts
• sea salt to taste
• fresh ground pepper to taste
• 1/2 stick butter
• 8 ounce(s) of fresh sliced mushrooms
• 1/2 stick of butter
• 1 large diced shallot
• 2 cup(s) of chicken broth
• 1 1/2 cup(s) of to 2 1/2 cups of Marsala wine
• 2 8 ounce packages of 1/3 less fat Philadelphia Cream Cheese
• 1/3 cup(s) of milk- only if a thinner sauce is desired
• 1 package of pasta of your choice
• 1/2 cup(s) of chopped fresh tarragon
Steps
1. Butterfly chicken breasts with sharp knife on cutting board to create even thickness.
2. Season well with salt and pepper
3. Place 1/2 cup of butter in large skillet to melt. Add two chicken breasts at a time to pan. Brown chicken in butter, when cooked through, place on plate and keep warm.
4. Add mushrooms to pan, cook mushrooms until brown-do not overcook. Remove from pan and set aside.
5. Next add shallots with an additional 1/2 cup of butter to pan. Cook until golden. Add broth and Marsala wine to pan. Reduce to approximately 1 1/2 cups.
6. Whisk in cream cheese, Combine until cheese is melted. If a thinner sauce is desired, you can add some milk to thin.
7. Add cooked mushrooms and fresh tarragon, reserving some tarragon for garnish. Remove from heat.
8. While creating sauce, cook pasta to manufacturer’s directions.
9. When pasta and sauce is complete, it is time to assemble. Place a generous helping of pasta on serving plate. Next to the pasta, lay chicken breasts. Cover chicken and pasta with the creamy sauce. Garnish with reserved tarragon.