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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Parmesan Crusted Chicken in Cream Sauce Recipe

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This recipe for Parmesan Crusted Chicken in Cream Sauce is from Kelly & Kate's Creative Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Minute brown rice, uncooked
1 can (14 oz.) chicken broth, divided
6 Ritz crackers, finely crushed
2 Tbsp. Parmesan cheese
4 small boneless skinless chicken breast halves
2 tsp. oil
1/3 cup Philadelphia Chive & Onion cream cheese spread
3/4 lb. asparagus spears, trimmed and steamed
Directions:
Directions:
Cook rice as directed on package, using 1 1/4 cups of broth and 1/2 cup of water.
Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5-6 minutes on each side or until golden brown on both sides and cooked through. Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.

 

 

 

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