Spago's Classic Cheesecake
By: Wolfgang Puck
Spicy Chicken Pizza
By: Wolfgang Puck
Makes: 4 Servings
Total time: 40 minutes
Chicken Veloute Supreme Soup: Ingredients
  • 2 Tbsp. butter
  • 4 cups fresh mushrooms, sliced
  • 1/2 cup flour
  • 2 cans (14.5 oz. each) chicken broth
  • 1/2 lb. boneless skinless chicken breasts
  • 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
  • 2 Tbsp. fresh rosemary, chopped
  • Salt and pepper to taste
  • 3 slices bacon, cooked, crumbled (optional)
Directions
1. MELT butter in large saucepan.

2. Add mushrooms; cook and stir 5 to 6 min. or until tender. Stir in flour; cook on low heat 15 min., stirring frequently.

3. Meanwhile, heat broth in medium saucepan on medium heat. Add chicken; cook 6 to 7 min. or until done (165°F).

4. Remove chicken from broth; set aside.

5. Add broth gradually to mushrooms, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently.

6. Chop chicken. Add to soup.

7. Stir in cooking creme and rosemary; cook 2 to 3 min. or until heated through, stirring frequently.

8. Season with salt and pepper.

9. SERVE topped with bacon, if desired.

Recipe provided by Chef Todd English for PHILADELPHIA Cooking Creme.