2 whole chicken breasts, split, boned, skinned
2 tbsp. butter
1 1/2 c. mushroom slices
1 c. celery slices
1 sm. onion, finely sliced
1/2 tsp. pepper
1/2 tsp. dried basil leaves
1/4 tsp. dried chervil leaves
1/8 tsp. dried thyme leaves
1/4 c. dry wine or sherry
1 (8 oz.) pkg. cream cheese, cubed
1/3 c. milk
8 oz. corkscrew noodles, cooked, and drained

Cook noodles according to directions on package. Cut chicken into strips. Melt butter in large skillet. Add chicken, vegetable, and seasonings. Cook over medium heat, stirring occasionally, about 10 minutes (until chicken is tender). Add 2 tablespoons of wine and simmer for 5 minutes. Combine cream cheese, milk, and remaining wine in saucepan. Stir over low heat until smooth. To serve, place cooked noodles on serving platter. Top with chicken mixture followed with cream cheese mixture. Garnish with celery leaves, if desired. 4 to 6 servings.