I had some cream cheese and chicken that I wanted to use up, and as I was thinking about what I could make with them, when I remembered this recipe that I had seen a long time ago. Nate doesn’t like cream cheese, but this was perfect for me. The sauce is smooth and creamy and the chicken is nice and tender. I served this over pasta, but brown rice or steamed broccoli would be equally delicious.
Chicken with Cream Cheese Sauce
- 3 chicken breasts, cut into strips or chunks
- Salt and Pepper
- 1 tablespoon olive oil
- 4-8 cloves garlic, minced
- red pepper flakes (optional)
- 2 tablespoons white wine
- 2 cups of chicken broth (or one 14-oz can), seperated
- 4 oz cream cheese ( I used light)
- 2 tablespoons flour
Season chicken with salt and pepper. Heat olive oil in a large saute pan over medium heat, add the chicken to the pan. Brown chicken on both sides. Add the red pepper flakes and garlic to the pan and stir until fragrant, about 1 minute. Add white wine to deglaze the pan, scraping up all of the brown bits on the bottom. Add 1 1/2 cups of chicken broth. Bring to a boil and simmer 10-15 minutes, or until the chicken is cooked through and chicken broth has reduced. Remove chicken and set aside, keep warm. Mix flour with remaining broth and add to pan; mix. Add cream cheese, mix until thick and bubbly. Return chicken to the pan and coat with sauce. Serve with pasta, rice or vegetables.