1/2 lb. mixed fresh mushrooms, cut into 1/4-inch-thick slices
2 tbsp of olive oil, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup of chicken broth
1/4 cup of dry white wine
4 oz. (1/2 of 8-oz. pkg.) of cream cheese, cubed
1 tbsp. of chopped fresh tarragon
Cook and stir the mushrooms in 1 tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned.
Spoon to one side of skillet.
Add the remaining oil and chicken to other side of skillet; cook chicken 5 to 6 min. on each side or until done (165°F).
Transfer the chicken to a platter; cover to keep warm.
Pour the broth and the wine into skillet with mushrooms; stir and cook 3 min.
Add the cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk.
Stir in tarragon.
Pour over the chicken.