-
-
My review
Farmhouse Chicken Dinner
81
Philadelphia
"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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servingsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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).
- 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.
Footnotes
- 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.
Share
Explore more
Reviews
Read all reviews 1010 Ratings
-
-
-
-
-
Most helpful positive review
1/17/2010
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," ...
Most helpful critical review
4/25/2010
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.
Most helpful
Most positive
Least positive
Newest
1/17/2010
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," ...
5/19/2010
I made this last night and my family LOVED it. Instead of using a skillet I made it in the clowcooker. It was awsome.
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.
4/25/2010
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.
8/17/2017
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, a...
4/2/2016
My family LOVED this recipe! You can increase it easily to feed many people. I will continue to make it over and over!
1/7/2016
Meh. This wasn't my favorite. Might be for someone else though. I did 1/2 cup less broth and chicken breast without the bone.