Coq Au Vin Rosettes
|Skinless boneless chicken breast halves||1 1⁄2 Pound|
|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|
|Lasagna noodles||8 , cooked and drained|
|Cream cheese||8 Ounce (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)|
|Shredded muenster cheese||4 Ounce (1 Cup)|
|Slivered almonds||3 Tablespoon, toasted|
1. Cut chicken into 1-inch pieces. In a large skillet cook the mushrooms and onion in margarine over medium-high heat 4 to 5 minutes or till tender, stirring occasionally. Add chicken, wine, dried tarragon, pepper, and salt. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat.
2. Meanwhile, halve lasagna noodles lengthwise. Curl each 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 liquid in skillet. Add the cream cheese to reserved liquid; heat and stir just till melted. Stir together the sour cream and flour; blend in half-and-half, light cream, or milk. Add sour cream mixture and cheeses to skillet. Cook and stir over medium heat till thickened and bubbly. Spoon sauce over lasagna rings. If desired, insert a whole almond in 1 of the rings and sprinkle slivered almonds atop all.
3. Bake, covered, in a 325° oven about 35 minutes or till heated through. Spoon sauce over lasagna rings when served. If desired, garnish with snipped parsley or tarragon.