Chicken breasts in a seasoned flour coating are pan-fried till golden brown, then simmered with carrots and onions in a flavorful skillet sauce, placed on hot cooked brown rice, and sprinkled with fresh parsley.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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 20 min. or until chicken is done (165 degrees F).

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  • 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.

  • Add Neufchatel and remaining broth to skillet; cook on high heat 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.

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.

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/19/2010
I debated between a 3 and a 4. I think this recipe has a lot of potential. Cooking with the dressing was interesting (although you can't really taste the dressing) as was the "quick roasting " which is essentially what happened in the skillet while it simmered. And while my husband and I liked the creaminess of the sauce we both agreed that it needed a lot more flavor. If I make this again I'll probably leave out the veggies (and serve a fresh salad on the side) and either simmer down the cooking liquid to use as a sauce (in the hopes of keeping the tang of the dressing) or if I do add the cream cheese at the end also add some dijon mustard or something else to give it some flavor. Read More
(9)

Most helpful critical review

Rating: 3 stars
04/26/2010
This is totally bland in a "hospital food" kind of way. If you are somebody who's watching their sodium and used to blandness this will be right up your alley. Read More
(1)
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/19/2010
I debated between a 3 and a 4. I think this recipe has a lot of potential. Cooking with the dressing was interesting (although you can't really taste the dressing) as was the "quick roasting " which is essentially what happened in the skillet while it simmered. And while my husband and I liked the creaminess of the sauce we both agreed that it needed a lot more flavor. If I make this again I'll probably leave out the veggies (and serve a fresh salad on the side) and either simmer down the cooking liquid to use as a sauce (in the hopes of keeping the tang of the dressing) or if I do add the cream cheese at the end also add some dijon mustard or something else to give it some flavor. Read More
(9)
Rating: 4 stars
01/19/2010
I debated between a 3 and a 4. I think this recipe has a lot of potential. Cooking with the dressing was interesting (although you can't really taste the dressing) as was the "quick roasting " which is essentially what happened in the skillet while it simmered. And while my husband and I liked the creaminess of the sauce we both agreed that it needed a lot more flavor. If I make this again I'll probably leave out the veggies (and serve a fresh salad on the side) and either simmer down the cooking liquid to use as a sauce (in the hopes of keeping the tang of the dressing) or if I do add the cream cheese at the end also add some dijon mustard or something else to give it some flavor. Read More
(9)
Rating: 5 stars
05/20/2010
I made this last night and my family LOVED it. Instead of using a skillet I made it in the clowcooker. It was awsome. Read More
(7)
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Rating: 4 stars
11/14/2011
I love this dish but the flavor of the cream cheese can be strong. I use a lot of salt and pepper to help. Read More
(2)
Rating: 5 stars
05/19/2011
This is my husband's favorite! Read More
(2)
Rating: 5 stars
02/10/2018
Loved it! Will definitely make it again. Read More
(1)
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Rating: 3 stars
04/26/2010
This is totally bland in a "hospital food" kind of way. If you are somebody who's watching their sodium and used to blandness this will be right up your alley. Read More
(1)
Rating: 3 stars
04/09/2019
This was meh. Even with added spices it was not great. Read More
Rating: 5 stars
04/02/2016
My family LOVED this recipe! You can increase it easily to feed many people. I will continue to make it over and over! Read More
Rating: 5 stars
08/17/2017
Made this last night and my family LOVED it and my family is very picky. I did make a few adjustments. Added salt to the flour mix used boneless chicken breast doubled the Italian dressing and I didn't add the chicken broth in the sauce (because I doubled the Italian dressing). Only complaint was the carrots didn't cook enough so I will cook them before adding or just leave them out next time. Read More