- 4
4.8/5
(15 Votes)
Ingredients
- 4 chicken cutlets or 2 chicken breasts cut in half lengthwise
- Salt & pepper for seasoning
- 4 TB flour
- 2 TB canola oil
- 3/4 cup chicken stock
- 4 oz regular or light cream cheese
- 1/4 tsp garlic powder
- 2 TB chopped basil
- 1/2 to 1 cup grape tomatoes, cut in half
- 1 TB chopped parsley
Preparation
Step 1
Season chicken with salt & pepper. Put flour in a shallow dish & coat both sides of chicken with flour. Heat oil in a large pan over medium-high heat. Add chicken & cook 5 to 7 minutes on each side or until juices run clear. Transfer chicken to a plate & cover with foil. Add chicken stock to the pan & whisk to pull any brown bits from the pan. Add cream cheese & whisk until smooth. If using light cream cheese, there may still be lumps. Simmer a few minutes. Stir in garlic powder, basil, tomatoes, & parsley. Return chicken to the pan & coat with the sauce. Serve sauce over chicken.
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