Serves 8
- 5 whole chicken breasts, bones, skinned and sliced into bite sized pieces
- 1 stick butter
- ½ to 1 lb. Mushrooms
- 3 pkgs. Garlic and herb cheese (Rondele or Boursin)
- ½ cup white wine
Sauté chicken pieces in half the butter. Remove from skillet and place in casserole. Sauté mushrooms in rest of butter and add to chicken. Put cheese and wine in pan and melt cheese over low heat. Continue to gradually increase heat to medium low until cheese and wine mix to a smooth sauce. Pour and stir into chicken/mushroom mixture. Cover and place in oven at 350 for approximately 30 minutes. Serve over rice or spinach noodles.
Eat On Edgecliff 