Karen's Chicken and White Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Received this recipe at a bridal shower when I got married. I'd say the fat content could be cut some by using lower-fat versions of most of the dairy products, but don't skimp on the butter. Ingredients:
1 lb chicken breast, sliced into thin cubes |
2 tablespoons garlic, minced (the stuff in the jar is easier to do and just as good) |
1 cup milk |
2 tablespoons olive oil |
3 tablespoons butter (the real deal, please!) |
1 (8 ounce) package cream cheese |
3 tablespoons sour cream |
1 (26 ounce) jar ragu parmesan and romano spaghetti sauce (although any jarred white sauce would do...) |
1/2 cup parmesan cheese, freshly grated |
salt and pepper, to taste |
mushroom (optional) |
black olives (optional) |
Directions:
1. Soak the chicken breast in the milk and garlic for no less than 15 minutes.
2. Put olive oil into a skillet, then transfer the chicken/milk/garlic mixture into the pan.
3. Cook on medium heat until chicken is cooked through.
4. For sauce, melt cream cheese, parmesan cheese, and butter and mix.
5. In a large saucepan, combine this mixture with sour cream, white sauce, olives, and mushrooms (if included.)
6. Heat until heated through (be sure to keep stirring so you don't accidentally scorch any!) and sauce is creamy.
|
|