Coq Au Vin Rosettes
|Skinless boneless chicken breast halves||8 Medium|
|Sliced fresh mushrooms||8 Ounce (3 Cups)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Dried tarragon||1⁄2 Teaspoon, crushed|
|White pepper||1⁄2 Teaspoon|
|Cream cheese||8 Ounce, cut up (1 Package)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Half and half/Light cream / milk||1⁄2 Cup (8 tbs)|
|Shredded gruyere cheese||4 Ounce (1 Cup)|
|Muenster cheese||4 Ounce, shredded (1 Cup)|
1 Rinse chicken; pat dry. Cut chicken into 1-inch pieces. In a skillet melt margarine or butter over medium-high heat. Add mushrooms and onion; cook for 4 to 5 minutes or until tender, stirring occasionally. Add chicken, wine, tarragon, white pepper, and 1/8 teaspoon salt. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat.
2 Meanwhile, cook lasagna noodles according to package directions. Halve each noodle lengthwise. Curl each noodle half into a 2 1/2-inch-diameter ring and place, cut side down, in a 3-quart rectangular baking dish. Using a slotted spoon, spoon chicken mixture into center of lasagna rings, reserving the liquid in skillet. Add the cream cheese to reserved liquid; heat and stir just until cream cheese is melted.
3 In a small bowl stir together sour cream and flour; stir in half-and half, cream, or milk. Add to the mixture in skillet along with cheeses. Cook and stir over medium heat until thickened and bubbly. Spoon cream cheese mixture over rings. If desired, sprinkle with slivered almonds.
4 Bake, covered, in a 325° oven for 35 minutes or until heated through