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     Creamy Chicken

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    PostSubject: Creamy Chicken   Tue Mar 01, 2011 11:53 am

    4 small boneless, skinless chicken breast halves (I prefer using pre-cut chicken strips... saves time, makes for a better presentation)
    2 tablespoons flour
    1 tablespoon oil
    3/4 cup chicken broth
    4 ounces Philadelphia cream cheese, cubed
    1 tablespoon chopped fresh parsley
    crushed red pepper (to taste)

    TIP: Use more broth/cream cheese to make it more saucy! (For example, I use 1-¼ cup broth and 8 oz. cream cheese.)

    Place the 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 to 6 minutes on each side or until it’s cooked through (165 degrees). Remove chicken, reserving drippings in 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 crushed red pepper.

    Add the cream cheese. Cook 2 to 3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.

    Return the chicken to the skillet; turn over to coat both sides with the creamy sauce. Cook 2 minutes or until the chicken is heated through.

    Transfer chicken to a serving platter. Add remaining sauce and sprinkle with parsley. A tasty option is to quarter cherry tomatoes and cover the chicken before adding the sauce. Then add the sauce and top with 2 tablespoons of fresh basil.


    With this recipe I like to add capers, petite diced tomatoes that have been drained, and sometimes mushrooms that have soaked and then were cooked in Jack Daniels. This recipe takes about 30 minutes from start to finish. I also cook up some fancy shaped noodles to put the chicken and sauce on top of (or you can put it on a bed of rice or next to some garlic mashed potatoes). Try to time the noodles so that they’ve just had time to drain and the chicken/sauce is all cooked up. Drain the noodles and then put in a touch of butter to keep them from sticking but also to add some flavor. Top off the dish with capers or diced tomatoes or mushrooms or all of them!! Freshed cracked black pepper and seasoned salt will have those taste buds cheering with joy!!
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    Dan Gleason
    Dan Gleason

    Posts : 1298

    PostSubject: Re: Creamy Chicken   Tue Mar 01, 2011 9:17 pm

    Oh my gosh that looks good !


    Dan Gleason
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