Monday, October 31, 2011

New York Chicken

Sorry for the lame photo. I took it just before my hubby started eating. My father-in-law loves this chicken. It turns out moist and tender and the sauce is great over white rice or egg noodles.

adapted from

6 boneless, skinless chicken breasts; trimmed
1 Tbsp. olive oil
3 garlic cloves, pressed or minced
1 tsp. dried rosemary, crushed
1 cup chicken broth
1 (10.5 oz) can cream of mushroom soup
1 (8 oz) package cream cheese, softened and cubed
salt and pepper to taste

Preheat oven to 350 degrees. Pat chicken breasts dry with paper towels and sprinkle with salt and pepper.

Heat olive oil in skillet over med-high heat. Add chicken and brown both sides; remove to 9x13 baking dish. Reduce heat to med-low and add garlic and rosemary. Slowly stir in chicken broth. Whisk in cream of mushroom soup until combined; cook until hot. Remove from heat and stir in cream cheese until smooth; pour over chicken. Bake, uncovered, for 45-50 minutes or until chicken in no longer pink.

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