Recipe by PHILADELPHIA Cream Cheese
"Chicken breasts simmered in a creamy sauce make an easy but elegant dinner."
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boneless skinless chicken breast halves
fat-free, reduced-sodium chicken broth
PHILADELPHIA Cream Cheese, cubed
chopped fresh parsley
I have some chicken breast on the fridge that I don't know what to do- then I saw Kraft video on making this easy chicken in creamy pan sauce- I quickly grabbed my chicken and cream cheese- added caper and chicken broth- it was really good and easy to make! I would definitely make this again- It is even better the next day- the cream cheese make it salty- so no need to add salt- I think a little bit of lemon would be great as well!
This recipe wasn't bad but it wasn't all that good either. My family ate it and was polite. I added leaks and my sister liked those. It just wasn't anything special and really not worth making again.
This was really good. I added a dry packet of Italian Dressing and some onion powder. I left the chicken in the broth to simmer for about 10 minutes with the Italian Dressing Packet and onion powder. I also used a seasoning called "Slap Ya Mama", it adds a hot cajun kick to the dish. Then I added the cream chease. Good over noodles or rice.
I did add garlic powder, onion salt, and pepper for flavor. It turned out pretty good.
I made a few small changes to the recipe. My husband and I both liked it though! VERY FILLING. I sauted some onion before frying the chicken...Added some mushrooms before I made the "sauce"...Used a bit of sour cream and a small amount of cornstarch to thicken up the sauce. VERY GOOD. Kinda like chicken fried steak, only chicken fried chicken. I served it with mashed potatoes and cheesy beans!
I made this last night, and the sauce ruined the chicken! Although I am a big fan of cream cheese, this came out a runny mess. I thought the bits and chicken broth would add depth, but it still tastes like warm, melted cream cheese poured over chicken. This recipes was a waste of perfectly good chicken breasts. I was surprised too, because I usually love the recipes I try from the kraft magazine. Obviously, I won't be making this again!
Loved the recipe. I did add some extras to it. I added a sprinkle of garlic powder and onion powder to the flour mixture along with ground pepper then cooked it in the olive oil. I allowed it to brown very lightly and it was awesome. When the sauce was simmering I added some sun-dried tomatoes that enhanced the taste and gave it some color. Served with rice and broccoli and makes a great dish. Thanks for the recipe..
This was very good, I did make a few changes of my own. When melting the cream cheese I added garlic powder, pepper, onion powder(just a pinch) and chopped up red pepper. To top it off I used cilantro instead of parsley and a little bit of grated sharp cheddar. It was tasty, my fiance was raving about it all night! I went by the recipe for 2 servings, I think next time I will adjust the amounts, it could have used a little more cream cheese and oil.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken in Creamy Pan Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 129
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