This is my version of a recipe I found in a magazine that was sort of a modern day coq-au-vin. I made a few changes to make it work for my picky household and now it is a favorite with the kids.
Marinate boneless, skinless chicken breasts in Italian salad dressing. (1/2 to 1 hour) Preheat a skillet and add a little oil or butter. Brown the chicken in the oil. Cover the pan after you turn to chicken. This helps keep the chicken moist. When the chicken is brown and cooked through, remove it from the pan and pour in 1/2 cup red wine (or chicken broth) and scrape up all the yummy brown goodness that is stuck in the pan. Let this simmer for a few minutes, then add 3-4 T cream cheese and stir, mixing well. A small whisk is the best tool for the job. It will never get completely smooth. When it is mostly smooth, return the chicken to the pan and cover for 5 minutes, stirring now and then. Serve chicken over noodles or rice.
Just an odd tidbit of useless knowledge, coq-au-vin means cock in wine. When the old rooster lost his crow he was cut up and simmered in a creamy wine sauce to make that tough old bird tender. I feel sure everyone wanted to know that. :)
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