Chicken with Garlic Cream Sauce Recipe
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 4 green onions, thinly sliced, optional
- 3/4 cup dry white wine
- 1 1/2 cups chicken broth
- 1 tablespoon fresh chopped parsley
- 4 ounces cream cheese
- 4 boneless chicken breasts
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 to 2 tablespoons olive oil
- 8 to 10 grape tomatoes, halved lengthwise
- Salt and pepper, to taste
Procedure:
- In a saucepan, heat the 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add mushrooms and cook until tender; add garlic and green onions and cook, stirring, for 1 minute longer. Add the wine and chicken broth; bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. Stir in parsley and cream cheese and set aside.
- Wash chicken and pat dry. Put a chicken breast between 2 sheets of plastic wrap and pound gently to an even thickness. In a bowl, combine the flour with 1/2 teaspoon of salt and 1/8 teaspoon pepper. Dip chicken breasts in the flour mixture. Heat 1 to 2 tablespoons of olive oil in a large skillet. Brown the chicken breasts for about 3 minutes on each side. Add the cream cheese sauce mixture, cover, and simmer for 10 to 15 minutes, or until chicken is cooked through, depending on thickness. Remove the cover and add halved grape tomatoes. Taste and add salt and pepper. Heat through. Serve with hot cooked spaghetti or rice.
source: southernfood.about.com
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