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Name: Farmhouse Chicken Dinner by LMB
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 Small Chicken Breast Halves Skinless/Bone-in; 2 Cups Instant Brown Rice; 1/4 Cup All Purpose Flour; 1/2 Teaspoon Black Pepper Ground; 1/4 Cup Italian Dressing; 2 Cups Baby Carrots; 1 Medium Onion Cut into Wedges; 14 1/2 Ounces Chicken Broth Divided; 4 Ounces Neufchatel Cheese Cubed; 2 Teaspoons Parsley Fresh/Chopped

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INGREDIENTS

4 Small Chicken Breast Halves ; Skinless/Bone-in
2 Cups Instant Brown Rice
1/4 Cup All Purpose Flour
1/2 Teaspoon Black Pepper ; Ground
1/4 Cup Italian Dressing
2 Cups Baby Carrots
1 Medium Onion ; Cut into Wedges
14 1/2 Ounces Chicken Broth ; Divided
4 Ounces Neufchatel Cheese ; Cubed
2 Teaspoons Parsley ; Fresh/Chopped

Servings

INSTRUCTIONS

Heat dressing in a large non-stick skillet on medium heat.

Mix flour and black pepper in a shallow dish. Add chicken and coat both sides. Gently shake off any excess flour.

Add chicken to the skillet meat sides down and cook 5 to 6 minutes until golden brown. Turn chicken and add the carrots, onions and 1 cup of the chicken broth. Cover and simmer on medium low heat for 20 minutes or until done.

Meanwhile, cook the rice as directed on the package.

Spoon the cooked rice into a platter. Use a slotted spoon to put the chicken and vegetables on the rice and cover to keep warm.

Add Neufchatel cheese and remaining broth to the skillet. Cook on high heat until the Neufchatel cheese is melted and the sauce is well blended, stirring constantly. Simmer on medium-low heat for 3 to 5 minutes or until slightly thickened, stirring constantly.

Spoon sauce over chicken and vegetables and top with parsley.

NOTES

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Farmhouse Chicken Dinner by LMB

4 Small Chicken Breast Halves Skinless/Bone-in
2 Cups Instant Brown Rice
1/4 Cup All Purpose Flour
1/2 Teaspoon Black Pepper Ground
1/4 Cup Italian Dressing
2 Cups Baby Carrots
1 Medium Onion Cut into Wedges
14 1/2 Ounces Chicken Broth Divided
4 Ounces Neufchatel Cheese Cubed
2 Teaspoons Parsley Fresh/Chopped

Heat dressing in a large non-stick skillet on medium heat.

Mix flour and black pepper in a shallow dish.  Add chicken and coat both sides.  Gently shake off any excess flour.

Add chicken to the skillet meat sides down and cook 5 to 6 minutes until golden brown.  Turn chicken and add the carrots, onions and 1 cup of the chicken broth.  Cover and simmer on medium low heat for 20 minutes or until done.

Meanwhile, cook the rice as directed on the package.

Spoon the cooked rice into a platter.  Use a slotted spoon to put the chicken and vegetables on the rice and cover to keep warm.

Add Neufchatel cheese and remaining broth to the skillet.  Cook on high heat until the Neufchatel cheese is melted and the sauce is well blended, stirring constantly.  Simmer on medium-low heat for 3 to 5 minutes or until slightly thickened, stirring constantly.

Spoon sauce over chicken and vegetables and top with parsley.

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Nutrition

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Serving Size: 1 Serving (1981g)
Recipe Makes: 1 Servings

Calories: 3759
Calories from Fat: 1108 (29%)

Amt Per Serving		% DV

	Total Fat 123.2g	164 %
	Saturated Fat 39g	195 %
	Monounsaturated Fat 41.8g
	Polyunsanturated Fat 28g
Cholesterol 666mg		205 %
Sodium 2232.5mg		77 %
Potassium 4387.1mg		115 %
Total Carbohydrate 413.4g		122 %
	Dietary Fiber 27.8g	111 %
	Sugars, other 385.6g
Protein 236.3g		338 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3759

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