Lunch Recipe

PHILADELPHIA Farmhouse Chicken Dinner

A homey and satisfying stove top chicken dish.

INGRIDIENT

¼ cup flour

½ teaspoon pepper

¼ cup KRAFT Calorie-Wise Zesty Italian Dressing

2 cups baby carrots

4 (6 ounce) bone-in chicken breast halves, skin removed

1 onion, cut into wedges

1 (10 ounce) can 25%-less-sodium chicken broth, divided

1 ½ cups instant white rice, uncooked

¼ cup PHILADELPHIA Light Cream Cheese Spread

2 tablespoons chopped fresh parsley

DIRECTION

Step: 1

Mix flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 minutes or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 minutes or until carrots are tender and chicken is cooked through (170 degrees F).

Step: 2

Meanwhile, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.

Step: 3

Add cream cheese spread and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 minutes or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.

NUTRITION FACT

Per Serving: 441 calories; protein 42.3g; carbohydrates 48.6g; fat 7.4g; cholesterol 104.5mg; sodium 481.1mg.

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