Excellent dish although I was disappointed that the sauce didn’t stay white. It probably turned brown due to the fact that I was trying to multi task (cooking two separate things) and I think the pan got a too hot and the onions browned more than I would have liked. But it may have turned brown anyway since the juice from the mushrooms has a brownish color. But the picture in the magazine showed the sauce still white. I had never used the cooking creme before (in fact, I never had heard of it before). It’s basically like cooking with cream cheese. For this recipe I also used chicken thighs instead of breasts as I still had some and wanted to use them up.
(recipe taken from the Kraft Food and Family magazine, Holiday ’12)
1 TBSP oil, divided (1 1/2 TSP and 1/2 TSP)
6 small boneless chicken breast halves
4 1/2 cup broad egg noodles, uncooked (or as much as you want – I didn’t make that many)
1/2 lb fresh mushrooms, sliced (I used white button, prepackaged/sliced)
1/4 cup finely chopped onions
1/3 cup chicken broth
1 tub (10 oz) Philadelphia Savory Garlic Cooking Creme
Parsley (fresh or dried) for garnish
Heat 1 1/2 TSP oil in large skillet on medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until done and browned on both sides. (Note – the larger the chicken breasts the longer this will take. You can pound them down to a thinner thickness to help). Removed from pan and keep warm.
Cook noodles as directed on package. Meanwhile, add remaining oil, mushrooms and onions to the skilled. Cook on medium heat about 7 minutes or until mushrooms have released most of their liquid, stirring occasionally to scrape the bottom of the pan. Stir in broth.
Add chicken and any juices from the plate to the skillet. Bring the sauce to a boil. Add cooking creme and cook/stir on medium-low heat for about 4 minutes (it needs to melt the creme and heat through).
Serve chicken and sauce over noodles. Garnish with parsley (if desired).