Tuesday, March 29, 2011

Farmhouse Chicken Dinner

Okay, I know this is the worst picture in food blogging history, but the meal was actually really good. I seem to have a knack for taking bad food pictures... I never have the right lighting and my arrangement has much to be desired... however, the taste trumps that, right? Right?

This recipe is adapted from a Rachel Ray recipe. I couldn't stop eating it. The sauce is so creamy and delicious. I used wild rice, but I'm sure any type of rice would work just fine.

Farmhouse Chicken Dinner

1/4 cup flour

1/2 tsp. pepper

1/2 tsp. salt

4 small bone-in chicken breast halves

1/2 cup zesty Italian dressing

2 cups baby carrots

1/2 of a yellow onion, chopped

1 can (14-1/2 oz.) chicken broth, divided

2 cups Rice, (brown or wild rice taste best)

4 oz. cream cheese, cubed

2 Tbsp. minced fresh parsley


  1. Mix flour and pepper and salt in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done.

  2. Meanwhile, cook rice as directed on package; spoon onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.

  3. Add cream cheese and remaining broth to skillet; cook on high heat until cream cheese is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

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