Cream Cheese Chicken

CONNIE BOLDA

By
@DuplinLady

WEB PHOTO

I can't remember where I got this recipe or when - I have made it several times with white rice, wild rice and with pasta. It is always a winner no matter what you serve it with - even mashed potatoes.

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
30 Min

Ingredients

4 slice
bacon, chopped
4 small
boneless skinless chicken breasts
4 large
carrots, peeled & thinly sliced
1 large
onion, chopped
1 c
chicken broth, divided
4 oz
cream cheese, room temperature
cooked pasta, rice or mashed potatoes

Step-By-Step

1Cook and stir bacon in a large skillet on medium heat for 5 minutes or so until crisp. Remove bacon from skillet to drain on paper towels. Discard most of the drippings from the skillet.
2Add the chicken to skillet and cook for 5 - 6 minutes on each side or until golden brown on both sides. Transfer the chicken to a covered plate to keep warm. Add the vegetables and 1/2 cup of the broth to skillet; cover and simmer for 10 minutes or until the vegetables are tender.
3Stir in the remaining broth and add the cream cheese. Cook uncovered for about 2 minutes or until the cream cheese is melted and sauce has thickened, stirring frequently. Return the chicken to the skillet; cook another few minutes until all is bubbly. Spoon over rice, pasta or mashed potatoes, top with sauce and bacon. Enjoy!!

About this Recipe

Course/Dish: Chicken