Chicken Breasts with Cream Cheese Sauce
You can fiddle with the recipe to suit your taste - I sometimes alter the amounts of broth or cheese for a different consistancy or flavor intensity. For kids, just leave off the green onions - all ages enjoy this! Easy to double or triple!
Featured Pinch Tips Video
- boneless, skinless chicken breasts
- 1/3 c
- salt and pepper to taste
- egg, beaten
- 3 Tbsp
- 4 oz. package cream cheese
- 1 1/2 c
- chicken broth
- green onion, chopped (or chopped parsley, to taste)
1Mix salt and pepper to taste with flour. Cut chicken breasts into serving size pieces; dip in beaten egg, then coat well with flour mixture.
2Brown chicken breasts in oil til golden and cooked through. It will just take a few minutes; don't overcook or it will become dry. Remove from pan.
3Pour chicken broth into pan; stir, scraping up chicken drippings. Meanwhile, heat cream cheese in microwave until very soft, 15 - 20 seconds. Add to chicken broth. Stir over medium heat until cream cheese dissolves into broth - don't worry if it does not become perfectly smooth, it will still taste good!
4Add chicken back to pan, turning over to coat all sides with sauce. Heat for a few additional minutes, until all is heated through.
5Remove chicken to serving platter or individual plates, top with sauce and sprinkle with chopped green onions (or parsley). Serve with pasta or rice to soak up the tasty sauce!