Chicken in Creamy Pan Sauce
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.
KRAFT KITCHENS TIPS:
Substitute Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.
1) Jazz It Up Substitute your favorite chopped fresh herb for the parsley.
2) Substitute 4 bone-in pork chops (1 lb.) for the chicken.
3) Stir 2 Tbsp. KRAFT 100% Grated Parmesan Cheese or 2 tsp. GREY POUPON Dijon Mustard into cream cheese sauce before the final 2-min. simmer time.
4)Prepare recipe as directed. Transfer chicken to serving platter; top with 1 cup baby spinach leaves. Drizzle with sauce; sprinkle with 2 slices cooked and crumbled OSCAR MAYER Bacon.
5)Prepare recipe as directed. Transfer chicken to serving platter; top with 1 cup quartered cherry tomatoes. Drizzle with sauce; sprinkle with 2 Tbsp. chopped fresh basil.
Note: If possible, use a large skillet with sloping sides when preparing this recipe. Not only does this allow you to easily turn the chicken pieces but the larger surface area speeds up the evaporation of the cooking liquids which, in turn, allows the chicken to brown more quickly.
Check out this video for further instructions: This recipe is from the Kraft Kitchens.
This is what is for dinner tonight! Yummmmm...
posted by Lucy Stern @ 1:13 PM
17 comments
17 Comments:
Well, that sounds like an easy recipe...I did laugh though whewn it called for Fat Free Chicken Broth....What about all that Cheese??
I Liked seeing the video, too! Thanks, my dear, for another really good recipe!
My friend who used to work at the Singapore Cancer Society would often scream at me for cooking meats with cheeses for the chemical reaction between the meat and the cheese gives out carcinogenic compounds.
Therefore, if any one wants to follow Lucy's recipe, make sure to cook the meat "until cooked through", as Lucy has written.
If you are really concerned about cooking cheese and meat, a variation to "RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through." could be to warm the chicken up (microwave? toaster?) and pour the thickened cheese over it before serving.
I'd use chicken thighs and bake in an oven instead so that I could reduce the oil intake but hey, no reason not to indulge once in a while. Of course after that, Lucy's deglazing (ADD broth to skillet; stir to scrape up browned bits from bottom of skillet...) and follow up can be done.
- Teflonman
So would you like my recipe for boxed spaghetti or microwaveables, lol...
Hi Lucy ~ Sounds like a great recipe with either chicken or pork -thank
you for posting it for us.
My friend Karen has given me the
Nice Matters award again and so I have to pass it on to 8 others.and
I have chosen you as one to receive it. The logo is at the top of my sidebar and Karen is on my blogroll.
Take care Lucy, Love, Merle.
Hi Lucy, aka Neighbor. Our Kraft food & family magazine just came today. I didn't know there were videos to match the recipes.
I'm sort of frugal too, and I use Kroger Brand Neufchatel Cheese. It is generally 99 cents for the eight ounce package.
In fact I've eaten most of ours on some 'day-old' Kroger raisen bread, toasted. That goes really good with my morning coffee.
Happy Eating!
..
I will try that recipe! thank you :)
Sounds yummy!
I love the sound of the chicken recipe and will certainly try it. I'd most likely use fat free cream cheese, (Trying to keep the cholesterol down)
Mmmmmmmmm, what's for dessert. You and Merle cook some of the best stuff on the web.
That sounds tasty! I'm always looking for new chicken breast recipes. Sauteeing it in Italian herbs is getting a little old for me. I will definitely give this a try!
This looks yummy! I like all the variations offered as well :)
I can't get enough chicken recipes even though I have a ton of them. This is one I definitely will want to try in the coming weeks.
Thanks for posting it.
BTW, my husband found out today that he has chronic kidney disease. Now we are all worked up again and worried.
food is my drug!
DayByDay
This sounds great and I will try it because I happen to have all the required ingredients at this time.
You should try OGO's Charleston Shrimp Gravy if you haven't. It is delicious and has become a favorite here.
I'm going to try this recipe soon. I might just make some adjustments to the oil and to a lower fat cream cheese. Should be interesting. B)
That sounds so yummy and I think I have everything at home already to try this :) You said you got this from Kraft, not sure if you already get this, but every quarter they send out a recipe book that has tons of recipe. It's one thing I can't wait to get in the mail!
Thanks for visiting my blog! I hope you'll be back :) !!!!!
I'm with 80's nut; it sounds yummy and with some healthy updates, I bet it is yummy! Did you love it?!?
As a newly diagnosed Diabetic, I am always looking for recipes that I can use as starters and play with to make them work for me. Yumm-o!
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