Total Points per serving: 5
Make sure if anything is added to count the points. Points are for the recipe shown not for the kitchen tips jazzing it up. Double if necessary but count the points. And make sure that you evenly distribute the sauce in 4 servings. (we don’t want to cheat now).
Prep Time:
10 min
Total Time:
30 min
Makes:
4 servings
Ingredients:
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) 1/3 Less Fat Cream Cheese, cubed
1 Tbsp. chopped fresh parsley
8 Cherry Tomatoes Quartered
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley or top with tomatoes or both.
Kraft Kitchens Tips
Jazz It Up
Substitute your favorite chopped fresh herb for the parsley.
Note
If possible, use a large skillet with sloping sides when preparing this recipe. Not only does this allow you to easily turn the chicken pieces but the larger surface area speeds up the evaporation of the cooking liquids which, in turn, allows the chicken to brown more quickly.
Variations
Prepare recipe as directed. Transfer chicken to serving platter, then top with one of the following options: Spinach-Bacon: Top chicken with 1 cup baby spinach leaves. Drizzle with sauce; sprinkle with 2 slices cooked and crumbled OSCAR MAYER Bacon. Tomato-Basil: Top chicken with 1 cup quartered cherry tomatoes. Drizzle with sauce; sprinkle with 2 Tbsp. chopped fresh basil.
No comments:
Post a Comment