Coq Au Vin

• 8 medium skinless, boneless, chicken breast halves, cut into 1 inch pieces
• 1/2 c. chopped onion
• 3 c. sliced mushrooms
• 2 Tbsp. margarine or butter
• 1/4 c. dry white wine
• 1/2 tsp. dried tarragon, crushed
• 1/2 tsp. white pepper
• 1/8 tsp. salt
• 8 lasagna noodles, cooked and drained
• 8 oz. cream cheese, cut up
• 1/2 c. sour cream
• 2 Tbsp. all-purpose flour
• 1/2 c. half-and-half
• 4 oz. Gruyere cheese, shredded
• 4 oz. Muenster cheese, shredded
• 3 Tbsp. slivered almonds

1. In large skillet, cook onion and mushrooms in butter over medium-high heat for 4 to 5 minutes or until tender.
2. Add chicken, wine, tarragon, pepper, and salt.
3. Bring just to boiling; reduce heat.
4. Cover and simmer for 5 minutes.
5. Remove from heat.

skinless, onion, mushrooms, margarine, white wine, tarragon, white pepper, salt, lasagna noodles, cream cheese, sour cream, flour, gruyere cheese, muenster cheese, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129944 (may not work)