Recipes from Pilgrim's Kitchen

• 6 Pilgrim's Pride boneless/skinless breast halves
• 3 tablespoons all-purpose flour, divided
• 1 (8-ounce) package fresh mushrooms, sliced
• 3 tablespoons chopped purple onion
• 1 garlic clove, minced
• 1 cup low-sodium, fat-free chicken broth
• 1/2 cup dry white wine
• 2 tablespoons light soft cream cheese
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups hot cooked rice

Place chicken between 2 sheets of plastic wrap, and flatten to 1/4 inch thickness using a meat mallet or rolling pin.

Dredge flattened chicken in 2 tablespoons flour. Brown chicken, in batches, in a large nonstick skillet in a small amount of oil. Remove chicken from skillet.

Add mushrooms, onion and garlic to skillet, and saute¢ over medium heat 1 minute.

Whisk in remaining 1 tablespoon flour, and cook, whisking constantly, 1 minute. Stir in broth and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer 10 minutes. Add chicken; cover and cook 5 minutes. Uncover and simmer 5 minutes.

Spoon chicken and sauce over hot cooked hot.

Yield: 6 servings