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Main dishes

Creamy Chicken with Vegetable Rice

photo by:kraft
10 min
30 min
4 servings
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What You Need

 boneless skinless chicken breasts (1 lb.)
Tbsp.  flour
Tbsp.  butter
cups  fat-free reduced-sodium chicken broth, divided
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
cup  water
cups  (1/2 of 16-oz. bag) frozen vegetable blend (broccoli, carrots and cauliflower)
cups  MINUTE White Rice, uncooked
Tbsp.  chopped fresh parsley

Make It

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.

Kraft Kitchens Tips

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