Chicken With Garlic Cream Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 lb chicken breast
• 2/3 cup wine
• 6 tablespoons water
• 4 ounces cream cheese
• 2 garlic cloves
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 lb chicken tenders
• 1 cup chicken stock
• 4 ounces cream cheese
• 6 ounces thick sliced portabella mushrooms
• 4 -6 sun-dried tomatoes, sliced in thin strips (oil pack or dried and reconstituted in a little hot water)
• 4 garlic cloves
• 1 dash dried oregano
• 1 dash sage
• 1 dash marjoram
• black pepper
• red pepper flakes
• spinach (mixed baby salad greens) or arugula (mixed baby salad greens) or mesclun (mixed baby salad greens)

Recipe

• 1 heat the chicken in the liquid over med-high heat until cooked through, about 10 minutes.
• 2 remove chicken and keep warm.
• 3 in the meantime, heat about a teaspoon of olive oil in a separate pan.
• 4 add the mushrooms and season with salt and pepper.
• 5 saute, covered, until mushrooms are done, about 10 minutes.
• 6 finely chop the garlic and cut the cream cheese into small pieces.
• 7 add to the broth and cook, stirring until melted and thickened, about 5-8 minutes.
• 8 add the tomatoes, mushrooms, herbs and spices, and stir.
• 9 add the chicken and stir to coat.
• 10 serve on a bed of arugula, spinach or mesclun (mixed salad greens).
• 11 i liked the slight bitterness of the arugula.
• 12 went well with the creamy sauce.