Thursday, September 6, 2012
Chicken in Gravy by Kraft
4 slices bacon, chopped
4 sm. boneless, skinless breast halves (1 lb)
4 lg carrots (1 lb, thinly sliced)
1 lg onion, ch
1 c fat-free, reduced sodium chicken broth
2 oz cream cheese, cubed
3 c hot cooked brown rice (I used white)
1. Cook & stir bacon until crisp. Drain on paper towels. Discard drippings from skillet.
2. Add chicken to skillet; cook 5-6 minutes on each side or until golden brown and done.
3. Transfer chicken to plate; cover to keep warm. Add veggies and 1/2 c broth to skillet; cover & simmer 10 minutes or until veggies are tender.
4. Stir in remaining broth & cream cheese; cook, uncovered, 2 minutes or until cream cheese is melted & sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 minutes or until heated through. Spoon rice onto serving plate. Serve chicken and gravy over rice.