Chicken Tenders in Canadian Cream Cheese Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 275 |
| pro | 27 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 75 mg |
| sodium | 346 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 11 |
| vit A | 9 |
| vit C | 12 |
| folate | 13 |
Serve with Yellow Zucchini and Buttered Pasta.
Ingredients
-
12 oz (375 g) chicken tenders (or sliced boneless skinless chicken breasts)
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) vegetable_oil
1 onion, sliced
2 cloves garlic, minced
3 cups (750 mL) sliced mushrooms (8 oz/250 g)
3 tbsp (50 mL) all-purpose_flour
1-1/2 cups (375 mL) milk
1 pkg (113 g) light herbed Cream_cheese
1 tbsp (15 mL) wine_vinegar or lemon juice
2 tbsp (25 mL) minced fresh parsley
Preparation
Sprinkle chicken with half each of the salt and pepper. In large nonstick skillet, heat oil over medium-high heat; brown chicken, in 2 batches, about 4 minutes. Transfer to plate.
Reduce heat to medium. Add onion, garlic, mushrooms and remaining salt and pepper; fry until liquid is evaporated, about 8 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
Slowly stir in milk and bring to boil, stirring; reduce heat and simmer until smooth and thickened, about 5 minutes. Return chicken and any accumulated juices to pan; simmer, stirring occasionally, until no longer pink inside, about 3 minutes. Add cream cheese and vinegar; stir until smooth. Sprinkle with parsley.
Source : Canadian Living Magazine: September 2004
- Keywords : Main Course; Dinner; Lunch; Skillet; Chicken; Cream cheese; Mushrooms; Milk; Onions;
