Cheesy Chicken
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4-6 boneless skinless chicken breasts, 1pp
- 29.57 ml approx olive oil
- 453.59 g small Velveeta cheese
- 226.79 g carton heavy whipping cream
- 0.75 ml italian seasoning
- 4-6 medium potatoes
- 4.92 ml cornstarch
directions
- Start water to boil potatoes and add them when water is ready. Trim and pound chicken to about 1 inch thick.
- Generously coat large frying pan with olive oil.
- Cook chicken until almost brown on both sides.
- Cut up 1/2-3/4 package cheese into small slices or cubes.
- Remove chicken and place on a plate with paper towels.
- In same pan drain oil and add the cut up cheese to the pan and 3/4-full carton of heavy whipping cream. Stir constantly. You may add up to 1 rounded teaspoon of corn starch to thicken, if desired. Although it will thicken some once served.
- Once the cheese has completely melted, place chicken back in pan and add Italian seasoning.
- Simmer for about 8 minutes, flipping chicken once or twice.
- Serve with mashed potatoes or white rice, with cheesy sauce as gravy.
- I am the type of cook that just adds ingredients without measuring. I am not 100% on the amount for olive oil or the actual ounces printed on the cartons for the cheese and whipping cream. Both are just the small cartons.
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