Farmhouse Dinner Food

FARMHOUSE CHICKEN DINNER

Farmhouse Chicken Dinner image

Have diners running home with this Farmhouse Chicken Dinner. Our Farmhouse Chicken Dinner features veggies and a flavorful, creamy pan sauce.

Provided by My Food and Family

Categories Chicken Breast

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breasts (1-1/2 lb.), skin removed
1/4 cup KRAFT Lite Zesty Italian Dressing
2 cups baby carrots
1 onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
1 cup brown rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. chopped fresh parsley

Steps:

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 heat 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
Add Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or 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.

Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g

FARMHOUSE CHICKEN DINNER

Farmhouse Chicken Dinner image

A warm-hearted supper chock-full of comfort that is so easy to prepare it will quickly become a weekend staple. Enjoy!!

Provided by Chef mariajane

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup flour
1/2 teaspoon pepper
4 small bone-in skinless chicken breast halves (about 1 1/2 lb.)
1/4 cup kraft zesty Italian dressing
2 cups baby carrots
1 medium onion, cut into wedges
1 (10 ounce) can 25% less sodium chicken broth
1 1/2 cups instant rice, uncooked
1/4 cup philadelphia cream cheese spread
2 tablespoons fresh parsley, chopped

Steps:

Mix flour and pepper in shallow dish. Add chicken; toss lightly to evenly coat both sides with flour mixture, Shake off excess flour mixture.
Heat dressing in a large nonstick skillet on medium heat. Add chicken, meatside down; cook 5-6 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.
Meanwhile, prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from stew; place over rice; cover to keep warm.
Add cream cheese spread and remaining broth to skillet; increase to high. Cook until cream cheese spread is melted and sauce is well blended, stirring occasionally. Reduce heat to medium-low; simmer 3-5 minutes or until sauce is slightly thickened, stirring occasionally, Spoon over chicken and vegetables; sprinkle with parsley.

Nutrition Facts : Calories 286.1, Fat 9, SaturatedFat 3.5, Cholesterol 13.5, Sodium 399.5, Carbohydrate 45.7, Fiber 2.6, Sugar 6, Protein 5.5

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