Chicken Tenders in Cream Cheese Sauce



12 oz chicken tenders (or sliced boneless skinless chicken breasts)
1/4 tsp each salt and pepper
1 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, minced
3 cups sliced mushrooms (8 oz)
3 tbsp all-purpose flour
1-1/2 cups milk
1 pkg light herbed cream cheese
1 tbsp wine vinegar or lemon juice
2 tbsp minced fresh parsley

1. Sprinkle chicken with half each of the salt and pepper. In large nonstick skillet, heat oil over medium-high heat; brown chicken, in 2 batches, about 4 minutes. Transfer to plate.
2. Reduce heat to medium. Add onion, garlic, mushrooms and remaining salt and pepper; fry until liquid is evaporated, about 8 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
3. Slowly stir in milk and bring to boil, stirring; reduce heat and simmer until smooth and thickened, about 5 minutes. Return chicken and any accumulated juices to pan; simmer, stirring occasionally, until no longer pink inside, about 3 minutes. Add cream cheese and vinegar; stir until smooth. Sprinkle with parsley.

Yield: 4 servings.

Canadian Living Test Kitchen