4 TB unsalted butter
6 oz. mushrooms, sliced
4 stalks celery, chopped
3 medium leeks, thinly sliced, white part only
1/2 cup dry white wine
1 cup heavy cream
1 (14.5 oz.) can chicken broth
4 boneless, skinless chicken breasts, cut into 1 inch pieces
2 TB chopped fresh tarragon, or 2 tsp. dried
1 (8oz. ) pkg. cream cheese, room temperature
Salt and freshly ground black pepper
Heat butter in a large skillet over high heat. Add mushrooms, celery and leeks. Sauté, stirring constantly for 3 minutes. Add wine, cream and chicken broth. Bring mixture to a boil. Cook for 7 minutes. Reduce heat, add chicken and tarragon, and simmer for 10 minutes. Stir in cream cheese until blended. Season with salt and pepper.
Submitted by Juli
No comments:
Post a Comment