Chicken breasts & zucchini with garlic cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 3 | eaches | Skinless, boneless chicken breasts, halved |
| 2 | eaches | Tb butter or margarine |
| ½ | teaspoon | Minced fresh garlic |
| 3 | eaches | Tb flour |
| 3 | ounces | Package cream cheese |
| 3 | cups | Zucchini, sliced 1/8\" thick |
| ⅓ | cup | Green onions, sliced 1/4\" thick |
| 10¾ | ounce | Can chicken broth |
| ½ | teaspoon | Pepper |
| Cooked Rice | ||
Directions
MAKES: 4 SERVINGS
GARLIC CREAM
In 10" skillet, melt butter until sizzling, add chicken breasts. Cook over medium heat, turning once, until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring occasionally, until zucchini is crisply tender, 5-7 minutes.
Meanwhile, in saucepan, melt 2 Tb butter. Add flour; continue cooking until bubbly. Add remaining garlic cream ingredients except rice.
Continue cooking, stirring occasionally, utnil sauce is thickened.
Serve zucchini and chicken over rice; pour sauce over chicken.
Source: Land O Lakes Treasury of Country Recipes Carolyn Shaw's Collection 11-1-94
Submitted By CAROLYN SHAW On 11-07-94