Thursday, September 24, 2009

Wok's For Dinner: Chicken in Creamy Pan Sauce

Tonight's meal was inspired by this recipe that I found at Kraft Foods. I made a few modifications since I converted it into a freezer meal. Here's my version:

Chicken in Creamy Pan Sauce

4 b/s chicken breasts (I used 2 chicken leg quarters)
3/4 cup water
1 chicken bouillon cube
4 oz (1/2 of 8oz pkg) Neufchatel cheese (1/3 the fat of cream cheese!)
2 Tbsp dried parsley

Cook chicken in a large pot of boiling water for about 20 minutes or until done. Remove chicken and shred. Meanwhile, heat 3/4 cup water in large skillet and dissolve bouillon cube in water. Cube Neufchatel cheese and add to water and bouillon. Stir until cheese is melted. Add chicken and parsley. Season with salt & pepper to your taste.

If freezing: Since I used chicken leg quarters, I deboned the chicken after cooking it, so keep that in mind if you use bone-in chicken instead of boneless, skinless. Freeze your chicken by placing it in a freezer bag or a food saver. Thaw 24 hours in refrigerator. Prepare your cheese sauce as indicated above, and add your thawed chicken. Stir until heated through.

This was good. It loooked like, and sorta' tasted like, tuna fish salad. I could just picture myself eating it with some toast. But it was really good, and worth considering making again in the future. Hubs and our son also liked the chicken a lot. My daughter, on the other hand, was more interested in everything else on her plate. She managed to eat one bite of the chicken, but that's as far as she went. Oh well, the rest of us enjoyed it. :)

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