Food recipes
Chicken in Creamy Pan Sauce
Chicken in Creamy Pan Sauce Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking soup, chicken broth or bouillon,...
Chicken in Creamy Pan Sauce
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
cheese, parmesan, hard
parsley, fresh
spices, basil, dried
Directions:
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.
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.
Add broth to the skillet.
Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
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.
Return the chicken to skillet; turn over to coat both sides with the creamy sauce.
Cook 2 minutes or until chicken is heated through.
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.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
cheese, parmesan, hard
parsley, fresh
spices, basil, dried
Directions:
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.
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.
Add broth to the skillet.
Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
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.
Return the chicken to skillet; turn over to coat both sides with the creamy sauce.
Cook 2 minutes or until chicken is heated through.
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.