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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy gravy-like sauce accompanies flavorful chicken. Crunch of veggies is nice contrast in texture. Hubby (who isn't crazy for onions, raved...3-year-old even ate it up!). Makes a nice one-dish meal. Ingredients:
1 -2 tablespoon olive oil |
4 -6 chicken breast halves |
1 (10 1/2 ounce) can french onion soup |
3/4 can water |
4 ounces neufchatel cheese, cut up in pieces |
salt, pepper to taste |
1 bag frozen stir fry vegetables (snap peas, carrots, mushrooms...) |
4 cups hot cooked rice |
Directions:
1. Heat olive oil in large skillet.
2. When oil is hot, add chicken breasts.
3. Brown on each side, and remove from pan.
4. Add soup and water to pan, bring to boil.
5. Add salt& pepper.
6. Add cream cheese, whisking until melted.
7. Bring to boil.
8. Return chicken to skillet, reduce heat to medium, cover and simmer 20-30 mins.
9. until chicken is done and sauce thickens.
10. Meanwhile, coat another skillet with nonstick spray and heat over med-hi heat.
11. When pan is hot, add frozen veggies and stir fry until crisp/done.
12. Keep warm.
13. To plate: spoon rice on plate, top with a chicken breast half and enough sauce to coat rice.
14. Top with veggies, letting them fall down the sides of chicken in natural garnish.
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