No Time to Cook

Every couple of months or so I pick up a small package of Rondele Garlic-Herb Cheese Spread. I used to eat it on crackers, until I came up with a way to use it as a sauce for chicken. This is heavenly, and the sauce is fabulous over rice or couscous.

Chicken and Mushrooms in Herb Cheese Sauce

1/4 c butter
4 boneless, skinless chicken breast halves
1/2 lb. thickly sliced mushrooms
1/2 c dry white wine
4 oz. semisoft herb cheese (Rondele or Alouette)
1/4 t dried dill weed

Melt butter in medium-skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes on each side. Transfer to platter using slotted spoon, keep warm. Add mushrooms to skillet and cook until softened; stirring frequently, 4 to 5 minutes. Remove with slotted spoon, sprinkle over chicken. Pour wine into skillet and bring to boil. Add cheese and dill weed and stir until smooth and slightly thickened. Pour over chicken and serve. This is great with hot rice or couscous. Serves 4

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