Creamy Chicken and Leek Stew

Ingredients

• 4 tablespoon(s) unsalted butter
• 6 ounce(s) mushrooms, sliced
• 4 stalk(s) celery, chopped
• 3 medium leeks, thinly sliced (white part only)
• 1/2 cup(s) dry white wine
• 1 cup(s) heavy cream
• 14 1/2 can(s) chicken broth
• 4 boneless, skinless chicken breasts, cut into 1-in. pieces
• 2 tablespoon(s) fresh tarragon, chopped
• 1 (8-oz.) package(s) cream cheese, at room temperature
• salt
• freshly ground black pepper

Preparation

1. Heat butter in a large saucepan over high heat. Add mushrooms, celery, and leeks. Saute, stirring constantly, for 3 minutes. Add wine, cream, and chicken broth. Bring mixture to a boil. Cook for 7 minutes. Reduce heat, add chicken and tarragon, and simmer for 10 minutes. Stir in cream cheese until blended. Season with salt and pepper.