Chicken Mushroom Supreme

This is a great dish served over egg noddles, or just by itself with stuffing on the side.

8oz sliced mushrooms (portabello or white button work just fine)

1 Tbsp. olive oil
1 Tbsp butter

4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup chicken broth

1/4 cup dry white wine

4 oz. reduced fat Cream Cheese, cubed

1 tsp. dried tarragon

COOK and stir mushrooms in 1 Tbsp. melted butter 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.