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My review
Farmhouse Chicken Dinner
98
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."
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Ingredients
50 m servingsOriginal recipe yields 4 servings
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- US
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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.
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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.
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Reviews
Read all reviews 1111 Ratings
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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.
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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.
11/27/2018
I precooked the carrots as suggested and added seasoned salt to the cheese sauce. I thought the dinner was delicious.
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!