 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A warm-hearted supper chock-full of comfort that is so easy to prepare it will quickly become a weekend staple. Enjoy!! 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:
1. Mix flour and pepper in shallow dish. Add chicken; toss lightly to evenly coat both sides with flour mixture, Shake off excess flour mixture.
2. 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.
3. 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.
4. 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.
|
|