Parmesan-Crusted Chicken In Cream Sauce

Lana Bade Recipe

By Lana Bade Sunflowercooks

Easy and delicious,using asparagus makes it INCREDIBLE!

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:


2 c
cooked brown or basmati rice
1 can(s)
[14 ounce] fat-free reduced sodium chicken broth/divided,some to cook rice
1/2 c
ritz crackers,finely crushed/about 1/4 cup
2 Tbsp
freshly ground parmesan cheese
4 small
boneless chicken breasts {1 pound}
2 tsp
olive oil, extra virgin
1/3 c
philadelphia chive & onion,{1/3 less fat than cream cheese}
3/4 lb
fresh asparagus spears,trimmed and steamed
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Directions Step-By-Step

Prepare rice,set aside{I prefer to cook in a chicken broth for best flavor}
Meanwhile,mix cracker crumbs and Parmesan on a plate.
Rinse chicken with water,shake off excess water.Dip the chicken in the crumb mixture,turning to evenly coat both sides of each breast.discard remaining crumb mixture.
Heat oil in a large nonstick skillet on medium heat.Add chicken.Cook 5-6 minutes on each side or until done.Transfer to plate,cover to keep warm.
Add broth and reduced=fat cream cheese to skillet,bring just to a boil,stirring constantly.
Cook about 3 minutes,or until thickened,stirring frequently.
Spoon over the chicken;serve with the rice and steamed asparagus.A great meal.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy