Farmhouse Chicken Dinner

photo by:kraft

Surprise everyone with this smart and simple restaurant fake-out. The veggies cook with the chicken breasts and lend flavor to the creamy sauce.

time

prep:

15 min

total:

50 min

servings

total:

4 servings

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What You Need

1/4

cup flour

1/2

tsp. pepper

small bone-in chicken breast halves (1-1/2 lb.), skin removed

1/4

cup KRAFT Lite Zesty Italian Dressing

cups baby carrots

onion, cut into wedges

can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided

cups instant brown rice, uncooked

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

Tbsp. chopped fresh parsley

Make It

MIX flour and pepper 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 heat 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.

SPOON rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.

ADD Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or until Neufchatel 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.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Makeover Savings

We've taken a family favorite and made a few changes that will result in a savings of both fat and calories. We browned the chicken in KRAFT Light Zesty Italian Dressing instead of oil; used PHILADELPHIA Neufchatel Cheese instead of whipping cream; and didn't dip the chicken in eggs before coating it with flour. All these changes will save you 50 calories and 19 g of fat per serving.

Substitute

Substitute 8 bone-in chicken thighs with skin removed for the chicken breasts.

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thspencer51

posted:12/14/2010

I used fat free cream cheese and could tell no difference. Also used boneless chicken breasts to save time. I also made twice as much sauce and served the dish with yellow rice. it was a wow!!! My family loved it and I served it to guests another time. They wanted the recipe.

a cook

posted:11/23/2010

Only a fair rating now because I used lite ital dressing, not the zesty. I think there would have been more flavor with the right dressing. I will try it again with the right dressing.

awemple

posted:11/17/2010

Great recipe if you're in the mood for comfort food! The cream sauce goes very well with the cooked carrots.

AngieG15

posted:10/19/2010

Excellent, kids loved it too.

a cook

posted:10/5/2010

It spelled really good but it was kind of bland said my husband.

jjojordan

posted:7/19/2010

Really good, and smelled awesome while cooking. I'll probably use boneless skinless tenderloins the next time I make it, for ease and to cut cooking time.

tamlia

posted:7/7/2010

It's good and really easy. I usually just make a side of broccoli or something with it or it looks so bland on the plate.

AsMercer

posted:6/24/2010

Great flavor, almost as good as the recipe for Paremesean crusted chicken with philly cream cheese sauce :-)

preludepixie

posted:5/12/2010

WOW! The only thing I did differently was use all natural Asiago Cheese dressing in place of the cream cheese. A little faster and one less dish to clean.I also used chicken breast tenderloins since it always takes me longer to cook thicker pieces of chicken. It was SO juicy and the chicken cut with a fork. No knife required when eating this one.

a cook

posted:4/29/2010

Love this chicken --great taste and easy to make. I usually make it early in the day in just heat it up before dinner and add the cheese on top. One of my kids and husband favorite meals.