Ingredients:
1 lb chicken breasts
2/3 cup white 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)
Directions:
Heat the chicken in the liquid over med-high heat until cooked through, about 10 minutes.
Remove chicken and keep warm.
In the meantime, heat about a teaspoon of olive oil in a separate pan.
Add the mushrooms and season with salt and pepper.
Saute, covered, until mushrooms are done, about 10 minutes.
Finely chop the garlic and cut the cream cheese into small pieces.
Add to the broth and cook, stirring until melted and thickened, about 5-8 minutes.
Add the tomatoes, mushrooms, herbs and spices, and stir.
Add the chicken and stir to coat.
Serve on a bed of arugula, spinach or mesclun (mixed salad greens).
I liked the slight bitterness of the arugula.
Went well with the creamy sauce.
Servings: 3-4
Time preparation: 10 min.
Time total: 25 min.