Farmhouse Chicken Dinner

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.

Farmhouse Chicken Dinner Ingredients

• cup flour

• teaspoon pepper

• 4 1/2 breast, bone ins small bone-in chicken breast halves, skin removed

• cup KRAFT Light Zesty Italian Dressing

• 2 cups baby carrots

• 1 onion, cut into wedges

• 1 (14.5 ounce) can fat-free reduced-sodium chicken broth, divided

• 2 cups instant brown rice, uncooked

• (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed

• 2 tablespoons chopped fresh parsley

How to Make Farmhouse Chicken Dinner

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).

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.

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.

Farmhouse Chicken Dinner Nutritions

• Calories: 659.6 calories

• Carbohydrate: 41.5 g

• Cholesterol: 164 mg

• Fat: 28.5 g

• Fiber: 5.4 g

• Protein: 54.4 g

• SaturatedFat: 10.2 g

• ServingSize:

• Sodium: 647.1 mg

• Sugar: 6 g

• TransFat:

• UnsaturatedFat:

Farmhouse Chicken Dinner Reviews

• I debated between a 3 and a 4. I think this recipe has a lot of potential. Cooking with the dressing was interesting (although you cant really taste the dressing), as was the "quick roasting," which is essentially what happened in the skillet while it simmered. And, while my husband and I liked the creaminess of the sauce, we both agreed that it needed a lot more flavor. If I make this again, Ill probably leave out the veggies (and serve a fresh salad on the side), and either simmer down the cooking liquid to use as a sauce (in the hopes of keeping the tang of the dressing) or, if I do add the cream cheese at the end, also add some dijon mustard or something else to give it some flavor.

• I made this last night and my family LOVED it. Instead of using a skillet I made it in the clowcooker. It was awsome.

• This is my husbands favorite

• I love this dish, but the flavor of the cream cheese can be strong. I use a lot of salt and pepper to help.

• The name isnt very appealing but the ingredients are simple enough. Of course I added a twist. I slow cooked the chicken thighs and added a mixture of seasonings to the flour bowl. I also added bell peppers and onion to the skillet. The chicken thighs has more flavor than breasts. This meal earned me a high five. Impressive.

• This was meh. Even with added spices it was not great.

• Loved it Will definitely make it again.

• This is totally bland in a "hospital food" kind of way. If you are somebody whos watching their sodium and used to blandness, this will be right up your alley.

• My family LOVED this recipe You can increase it easily to feed many people. I will continue to make it over and over

• Meh Is the response I got from the family. Followed recipe but it was bland and just meh.

• I precooked the carrots as suggested and added seasoned salt to the cheese sauce. I thought the dinner was delicious.

• Meh. This wasnt my favorite. Might be for someone else though. I did 1/2 cup less broth and chicken breast without the bone.

• I used shredded carrots and cilantro instead and it turned out awesome ... Tastes great

• Made this last night and my family LOVED it, and my family is very picky. I did make a few adjustments. Added salt to the flour mix, used boneless chicken breast, doubled the Italian dressing, and I didnt add the chicken broth in the sauce (because I doubled the Italian dressing). Only complaint was the carrots didnt cook enough so I will cook them before adding or just leave them out next time.