Cream Cheese Chicken

Posted by: Frances

January 6th, 2010 >> Cooking


Cream Cheese Chicken

  • 3 chicken breasts, cut into strips or chunks
  • salt and pepper
  • 1 Tbsp olive oil
  • 4 – 8 cloves of garlic, minced
  • red pepper flakes (optional)
  • 2 Tbsp white wine
  • 2 c of chicken broth (or 14-oz can), seperated
  • 4 oz cream cheese
  • 2 Tbsp flour

Season chicken with salt and pepper.  Heat olive oil in large saute pan over medium heat, add the chicken to the pan.  Brown chicken on both sides.  Add the red pepper flakes and garlic to the pan and stir until fragrant, about 1 minute.  Add white wine to deglaze the pan, scraping up all the brown bits on the bottom.  Add 1 1/2 cups of chicken broth.  Bring to a boil and simmer 10-15 minutes, or until the chicken is cooked through and chicken broth is reduced.  Remove chicken and set aside, keep warm.  Mix flour with remaining broth and add to pan; mix.  Add cream cheese, mix until thick and bubbly.  Add small amounts of  heavy cream and cook on low heat until it is at the desired thickness.  Return chicken to the pan and coat with sauce.  Serve with pasta and vegetables if desired.
I really enjoyed this meal.  I thought the sauce could have been a bit less thick.  Definitely recommend trying this!

This entry was posted on Wednesday, January 6th, 2010 at 20:11 and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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