Real Recipes From Real Home Cooks ®

parmesan crusted chicken in cream sauce

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

Easy to make and tastes great

(1 rating)
yield 4 Servings
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For parmesan crusted chicken in cream sauce

  • 2 c
    minute brown rice, uncooked
  • 1 can
    (14 oz.) fat free reduced sodium chicken broth, divided
  • 1/2 c
    water
  • 6
    ritz crackers, crushed
  • 2 Tbsp
    grated parmesan cheese
  • 4 sm
    boneless skinless chicken breast halves (1 lb.)
  • 2 tsp
    vegetable oil
  • 1/3 c
    philadelphia chive and onion light cream cheese spread
  • 3/4 lb
    (1 bunch) asparagus spears, trimmed, steamed

How To Make parmesan crusted chicken in cream sauce

  • 1
    Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water. Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture, turning to coat.
  • 2
    Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
  • 3
    Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook in medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT