Chicken breasts in a seasoned flour coating are pan-fried till golden brown, then simmered with carrots and onions in a flavorful skillet sauce, placed on hot cooked brown rice, and sprinkled with fresh parsley.
Preparation Time
15 mins
Total Time
15 mins
Calories
660 Calories
Recipe Instructions
Step 1
Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done (165 degrees F).
Step 2
Meanwhile, cook rice as directed on package; spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
Step 3
Add Neufchatel and remaining broth to skillet; cook on high heat until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.
Ingredients
2 tablespoons chopped fresh parsley
1 onion, cut into wedges
2 cups baby carrots
½ teaspoon pepper
¼ cup flour
4 1/2 breast, bone ins small bone-in chicken breast halves, skin removed
¼ cup KRAFT Light Zesty Italian Dressing
1 (14.5 ounce) can fat-free reduced-sodium chicken broth, divided
2 cups instant brown rice, uncooked
½ (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed
