Sauteed Chicken Breasts in Cream Sauce

2 whole chicken breasts, split, boned, skinned

2 tbs margarine

1-1/2 cups mushroom slices

1 cup celery slices

1/2 med onion, thinly sliced

1/2 tsp pepper

1/2 tsp dried basil leaves, crushed

1/4 tsp dried chervil, crushed

1/8 tsp dried thyme leaves, crushed

1/4 cup dried white wine or sherry

One 8 oz pkg cream cheese, cubed

1/3 cup milk

2-1/2 cups tri-colored corkscrew noodles, cooked, drained

Cut chicken into strips. Melt margarine in large skillet; add chicken. vegetables and seasonings. Cook over medium heat, stirring occasionally, 10 minutes or until chicken is tender. Add 2 tablespoons wine; simmer 5 minutes. Combine cream cheese, milk and remaining wine in saucepan; stirring over low heat until smooth. To serve, place noodles on serving platter. Top with chicken mixture and cream cheese mixture. Garnish with fresh basil, if desired.

Makes 4 to 6 servings

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Cajun Country -- New Iberia, Louisiana