Creamy Chicken with Vegetable Rice

1
(0) 0 Reviews
Prep Time
10
min.
Total Time
30
min.
Servings

4 servings

What You Need

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Make It

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  • Coat chicken in flour. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until cooked through (170°F). Remove chicken to plate; cover to keep warm.
  • Add 3/4 cup of the broth to skillet; stir with wooden spoon to scrape up browned bits from bottom of skillet. Add cream cheese; cook until melted, stirring constantly. Simmer 2 min. until sauce thickens slightly. Return chicken to skillet. Cook until heated through, turning chicken over to coat with sauce.
  • Meanwhile, bring remaining broth and water to boil in medium saucepan on high heat. Add vegetables; simmer, uncovered, 3 min. or until vegetables are crisp-tender. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed. Spoon chicken and sauce over rice mixture; sprinkle with parsley.
MINUTE is a registered trademark of Riviana Foods Inc.

Special Extra

Substitute 1 Tbsp. of your favorite fresh herb for parsley.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 460
% Daily Value
Total fat 16g
Saturated fat 9g
Cholesterol 105mg
Sodium 470mg
Carbohydrate 42g
Dietary fiber 3g
Sugars 2g
Protein 34g
   
Vitamin A 35 %DV
Vitamin C 45 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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