Weekly Ad Recipe – Parmesan Chicken In Cream Sauce

Weekly Ad Recipe - Parmesan Chicken In Cream Sauce www.cobornsblog.com

If you want a quick, easy recipe that is done in 30 minutes or less this is the recipe for you. This is definitely my husbands all-time favorite meal and also one of my favorites. Just a quick tip that I tried, instead of plain white rice I made Chicken Flavor Rice-a-Roni. We both loved it. It gave the recipe even more flavor and now that’s the only way we make this dish. The sauce really puts this meal over the top. I know what I’m making for dinner tonight. Enjoy….I will!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Parmesan Chicken In Cream Sauce
Serves: 4
 
Ingredients
  • 2 Cups Instant Rice, uncooked
  • 14.5 Oz. Chicken Broth, divided
  • 6 Snack Crackers, finely crushed
  • 2 T. Grated Parmesan Cheese
  • 14-15 Oz. Boneless Skinless Pkg. Chicken Tenders
  • 2 tsp. Oil
  • ½ Cup Chive & Onion Cream Cheese
Instructions
  1. Cook rice as directed on package, using 1.25 cups of the broth and ½ cup water.
  2. Mix cracker crumbs and parmesan on plate.
  3. Rinse chicken with cold water and then dip chicken in crumb mixture, turning to coat both sides.
  4. Heat oil in large non-stick skillet on medium heat.
  5. Add chicken; cook 5-6 minutes on each side or until internal temperature reaches 165°F.
  6. Transfer to plate; cover to keep warm.
  7. Add remaining broth and cream cheese to skillet; bring to boil, stirring constantly.
  8. Cook 3 minutes or until thickened and then spoon over chicken.
  9. Serve with rice.
Notes
Suggested Wine Pairing Bread & Butter Chardonnay