Chicken & Zucchini with Garlic Cream
Chicken breasts and sliced zucchini and a rich cream cheese galic sauce.
Servings 4
Ingredients
- Cooked Rice
Chicken Breasts
- 3 whole boneless chicken breasts halved
- 3 cup sliced zucchini
- 1/3 cup sliced 1/4" green onion
Garlic Cream Sauce
- 2 tbsp Butter or Margarine
- 1 Garlic Clove Minced
- 3 tbsp All Purpose Flour
- 3 oz Cream Cheese
- 10 oz Chicken Broth
Instructions
- Prepare rice - 4 servings or more
- Season chicken breasts with salt and pepper. In a skillet melt the buter and add chicken breasts. Cook over medium high heat, turning once, until the chicken is browned and fork tender 12-15 minutes.
- Add zucchini and onion. Continue cooking, stirring occasionally, until zucchini is crisply tender 5-7 minutes.
Garlic Cream Sauce
- Meanwhile, in a 2 qt saucepan melt 2 tbsp butter until sizzling; add garlic. Cook over medium heat, stirring for 1 minute.
- Add flour; continue cooking and stirring until smoothand bubbly for about 1 minute.
- Add the chicken broth and the cream cheese. Continue cooking 5-7 minutes until the sauce lightly boils and thickens.
- Season t taste with salt and pepper.
Notes
Serve over rice, add zucchini, chicken and top with garlic cream. I like to stretch or double the cream sauce which allows good coverage for the rice or thin egg noodles, a great and favorite substitute for the rice.
