8 boneless chicken cutlets (breasts - may be cut in half) or use the equivalent in chicken tenders
Salt (as desired)
4 or 5 scallions (green onions)
1/2 cup white wine or champagne
4 oz Philadelphia Cream Cheese
1/2 cup whipping cream (or 1/2 and 1/2)
2 Tbsp lemon juice
Chopped parsley - capers - lemon slices
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Let's Make It
Saute garlic cloves in sweet butter and olive oil and remove. Saute chicken in same butter and oil. Keep heat at medium and brown on both sides (do not overcook). Add salt as desired or none at all. Remove from heat and keep warm.
Sautee 4 or 5 sliced scallions (green onions), lowering heat to prevent browning. Deglaze with 1/2 cup white wine or champagne.
Add Philadelphia Cream Cheese and whipping cream (or 1/2 and 1/2). When mixture is creamy, add lemon juice and some clear chicken broth if too thick.
Serve the chicken cutlets with fluffy rice and pour lemon sauce on top of chicken, some capers and chopped parsley and lemon slices.