Chicken with Garlic Sauce Recipe
- 6 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 medium zucchini, cut into 1/4-inch slices
- 3 tablespoons chopped onion
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-1/2 teaspoons minced garlic
- 1-1/4 cups water
- 2 teaspoons chicken bouillon granules
- 4 ounces PHILADELPHIA® Cream Cheese, cubed
- Hot cooked pasta
- In a large skillet, cook chicken in oil and butter over medium heat for 8-9 minutes on each side or until juices run clear. Sprinkle with salt and pepper. Remove chicken and keep warm. In the same skillet, saute zucchini and onion for 4-5 minutes or until tender.
- Meanwhile, in a large saucepan, melt butter. Stir in flour and garlic until blended. Gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cream cheese. Stir until blended and heated through. Serve with chicken, vegetables and pasta. Yield: 6 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Chicken with Garlic Sauce(6)
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Good, but not a "wow" dish.
I thought this was okay, but not great, a little too rich for my taste.
This was the best recipe ever!! Love the garlic cream sauce!!!! Would make this dish again and again.
This dish is PHENOMONAL!!!!!!! I used rotini pasta this time, but might use shrimp in place of the chicken and angel hair pasta w/ some mushrooms thrown in w/ the zucchini next time I make this. And believe me, there will be a next (. . . and a next, and a next, and a next. . . .) time!!!
Made with Oddles of Noodles recipe TOH Apr/May 2009. My family loves this recipe!
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