January 30, 2011
Hazel's Santa Fe Chicken
This and more recipes can be found here
I saw this new product in the super market and couldn't resist it. After rummaging through my cupboards I put together this creamy chicken dish with a south-west flavor.
.3 boneless-skinless chicken breast halves, each cut into 2 or 3 strips
.oil, a little for browning chicken
.1 minced garlic clove or garlic powder
.1-1 1/2 TBLS dry taco seasoning (from Old El Paso taco seasoning mix)
.1/2 to 3/4 small (3 oz)brick original creme cheese
.tub Kraft Phila. SANTA FE BLEND COOKING CREME
.1/2 can cream of mushroom soup, undiluted
.small can mushrooms, drained
.1/2 cup white wine
.1/2 cup milk, might need some more later to thin sauce
.1 TBLS butter
1. Sprinkle a little dry taco seasoning mix over both sides of chicken strips. Saute in oil until brown on both sides, toss garlic in with chicken for a moment or two to soften.
2. Meanwhile combine butter, both cream cheeses and mushroom soup in pan and heat and stir until smoothly blended. Add wine, milk and mushrooms and stir until heated. Pour mixture over chicken in frypan.
3. Cover and simmer about 30 minutes or until chicken is done.
(You might need to add a little more milk at the end of cooking, the sauce really got thick at the table)
THIS WAS GOOD WITH ANGEL HAIR PASTA AND BROCCOLI
Optional: chopped up sun-dried tomatoes might be a good addition...