Farmhouse Chicken Dinner
Ready In: 1 hr
Serves: 4
Ingredients
- 1⁄4 cup flour
- 1⁄2 teaspoon pepper
- 4 small bone-in skinless chicken breast halves (about 1 1/2 lb.)
- 1⁄4 cup kraft zesty Italian dressing
- 2 cups baby carrots
- 1 medium onion, cut into wedges
- 1 (10 ounce) can 25% less sodium chicken broth
- 1 1⁄2 cups instant rice, uncooked
- 1⁄4 cup philadelphia cream cheese spread
- 2 tablespoons fresh parsley, chopped
Directions
- Mix flour and pepper in shallow dish. Add chicken; toss lightly to evenly coat both sides with flour mixture, Shake off excess flour mixture.
- Heat dressing in a large nonstick skillet on medium heat. Add chicken, meatside down; cook 5-6 minutes or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 minutes or until carrots are tender and chicken is cooked through.
- Meanwhile, prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from stew; place over rice; cover to keep warm.
- Add cream cheese spread and remaining broth to skillet; increase to high. Cook until cream cheese spread is melted and sauce is well blended, stirring occasionally. Reduce heat to medium-low; simmer 3-5 minutes or until sauce is slightly thickened, stirring occasionally, Spoon over chicken and vegetables; sprinkle with parsley.
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