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Main dishes

Farmhouse Chicken Dinner

Farmhouse Chicken Dinner recipe
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
4
small  bone-in chicken breast (1-1/2 lb.), skin removed
1/4
cup  KRAFT Lite Zesty Italian Dressing
2
cups  baby carrots
1
 onion, cut into wedges
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
2
cups  instant brown rice, uncooked
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2
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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