Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts

Sunday, March 2, 2008

Creamy Chicken with Artichokes

I had marked the Chicken and Asparagus in White Wine Sauce from Cooking Light, so when Chad requested chicken with artichoke and a creamy sauce, I went to that recipe and made some modifications, and voila! Creamy Chicken with Artichokes was born. I think this would be good with some sun-dried tomatoes thrown in as well.



Creamy Chicken with Artichokes

3 skinless, boneless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup dry white wine
1/2 cup plus 2 tablespoons fat-free, less-sodium chicken broth
1 can artichoke hearts, drained
4 oz. cream cheese
1 1/2 tablespoons flour
1 tablespoon fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, garlic and artichokes to pan, scraping pan to loosen browned bits; cook 2 minutes. Add cream cheese and stir until melted. If sauce needs to thicken, mix 2 tablespoons of broth with 1 1/2 tablespoons flour and add to sauce. Remove from heat; stir in juice. Serve sauce over chicken.

Tuesday, January 8, 2008

Creamy Chicken Lasagna

It's back to school time after a long Christmas break...yuck. I invited my friend Susan over to commiserate the end of vacation, and made chicken lasagna, which I had been craving. This recipe is originally from Karen and I made a few modifications to suit my tastes. This is a great dish to make for parties and get-togethers since you can assemble ahead of time, and the left-overs are just as good as the first time you eat it!



Creamy Chicken Lasagna

9 no-boil lasagna noodles
3 boneless, skinless chicken breasts
1 package baby bella mushrooms
1 sweet onion, diced
2 cloves garlic, minced
2 boxes cream cheese (room temperature)
2 cups mozzarella cheese, divided
1 chicken bouillan cube
2 teaspoons dried basil
1 teaspoon garlic powder
ground black pepper
1 jar favorite sauce (I use tomato cream or I make my own)

Boil the chicken until no longer pink, about 20 minutes, then chop or shred. Saute mushrooms and onion in olive oil until soft, adding minced garlic at last minute. In large bowl, combine chicken, sauteed veggies, cream cheese, 1 cup mozzarella, basil, garlic powder and pepper. Dissolve the bouillan cube in 1/4 cup VERY hot water, and add to chicken mixture.

Spread 1/3 of sauce in bottom of 9x13 pan, and top with 3 noodles. Spread half of chicken mixture on top, then 1/3 of sauce, the noodles, then rest of chicken mixture, then noodles. Top with remaining sauce and sprinkle with remaining cup of mozzarella. Cover with foil and bake at 350 for 45 minutes, then uncover for 15-20 minutes.