I made this on a whim from the Kraft magazine--with a few tweaks, as usual--and it didn't last long in the house. I will probably double the recipe next time just so we can enjoy leftovers.
Ingredients:
4 slices bacon
1 pound skinless chicken breasts
4 thinly chopped carrots
1 chopped onion
1 cup chicken broth
2 oz cream cheese
4 cups brown rice, cooked
Cook bacon in large nonstick skillet on medium heat for 5 min or until crisp. Remove bacon and drain on paper towels. Discard drippings.
Add chicken to skillet and cook 5-7 min on each side or until golden brown and done(note: I drizzled some olive oil in the pan first). Transfer chicken to plate and cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 minutes or until veggies are tender.
Stir in remaining broth and cream cheese; cook uncovered for 2 min or until cream cheese is melted and sauce is thickened, stirring frequently. Return chicken and bacon to skillet (I cut the bacon into bite sized pieces first). Cook until heated through. Spoon rice onto plate and top with chicken and sauce.
**To use up the remaining chicken broth from a regular can, I used it in lieu of water to make the rice. It was quite yummy!
Ingredients:
4 slices bacon
1 pound skinless chicken breasts
4 thinly chopped carrots
1 chopped onion
1 cup chicken broth
2 oz cream cheese
4 cups brown rice, cooked
Cook bacon in large nonstick skillet on medium heat for 5 min or until crisp. Remove bacon and drain on paper towels. Discard drippings.
Add chicken to skillet and cook 5-7 min on each side or until golden brown and done(note: I drizzled some olive oil in the pan first). Transfer chicken to plate and cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 minutes or until veggies are tender.
Stir in remaining broth and cream cheese; cook uncovered for 2 min or until cream cheese is melted and sauce is thickened, stirring frequently. Return chicken and bacon to skillet (I cut the bacon into bite sized pieces first). Cook until heated through. Spoon rice onto plate and top with chicken and sauce.
**To use up the remaining chicken broth from a regular can, I used it in lieu of water to make the rice. It was quite yummy!
Comments
Post a Comment