Chicken in a Creamy Pan Sauce
Recipe from Kraftfoods, adapted
Serves 2
Cook & Prep Time - about 20 minutes
INGREDIENTS
2 boneless skinless chicken breasts
3-4 TBSP flour, seasoned with salt & pepper
1 -2 TBSP oil
3/4 cup chicken stock
4 oz. plain cream cheese, softened & cubed
1 clove garlic, minced
1 clove garlic, minced
A few leaves basil, thinly sliced
DIRECTIONS
Place chicken in a big ziplock bag with the seasoned flour. Shake to coat.
Meanwhile, heat oil in large skillet on medium heat. Add chicken and cook 5 to 6 min. on each side or until cooked through. Remove chicken from skillet and reserve the drippings in the skillet. Cover chicken with foil to keep warm.
Add chicken stock to skillet. Stir to scrape up browned bits from bottom of skillet. Add the garlic and cream cheese and cook 2 to 3 min. or until the cream cheese is melted and sauce starts to thicken. Stir constantly with wire whisk.
Return chicken to skillet and coat both sides with the sauce. Cook about 2 min. to make sure the chicken is nice and hot. Sprinkle with basil.
Serve with a side of hot rice.
DIRECTIONS
Place chicken in a big ziplock bag with the seasoned flour. Shake to coat.
Meanwhile, heat oil in large skillet on medium heat. Add chicken and cook 5 to 6 min. on each side or until cooked through. Remove chicken from skillet and reserve the drippings in the skillet. Cover chicken with foil to keep warm.
Add chicken stock to skillet. Stir to scrape up browned bits from bottom of skillet. Add the garlic and cream cheese and cook 2 to 3 min. or until the cream cheese is melted and sauce starts to thicken. Stir constantly with wire whisk.
Return chicken to skillet and coat both sides with the sauce. Cook about 2 min. to make sure the chicken is nice and hot. Sprinkle with basil.
Serve with a side of hot rice.
1 comment:
I am totally in agreement with you. Sometimes you just want a simple recipe with ingredients you already have in your fridge! This looks really good, especially with some rice and broccoli.
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