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.
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