Chicken in Creamy Pan Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from Kraft Foods magazine and loved it! It's a creamy alfredo-type sauce on chicken. It's delicious! Ingredients:
1 lb boneless skinless chicken breast (about 4 small halves) |
2 tablespoons flour |
1 tablespoon oil |
3/4 cup chicken broth |
4 ounces cream cheese, cubed |
1 tablespoon parsley |
2 tablespoons fresh basil |
Directions:
1. Place chicken inside a resealable plastic bag, along with the flour, seal bag. Shake chicken around a bit to coat evenly with the flour. Set aside.
2. Heat oil in a large skillet on medium heat. Add the chicken and cook 5-6 minutes on each side or until it's cooked through. Remove chicken, reserving dripping sin the skillet. Cover chicken to keep warm.
3. Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
4. Add the cream cheese. Cook 2-3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
5. Return the chicken to skillet; turn over to coat both sides with the creamy sauce. Cook 2 minutes or until chicken is heated through.
6. Transfer chicken to a serving platter. Sprinkle with parsley. You can also top it with a cup of quartered cherry tomatoes. Then drizzle with sauce and then 2 tbsp of fresh basil.
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