“Chicken Breast in Vegetable Cream”

Wondering what to feed yourself and the family for dinner this week? Look no further than this tasty chicken dish, Chicken Breast in Vegetable Cream. This recipe is why I keep chicken breast in my freezer because it’s so versatile and easy to prepare. Chances are you have chicken breast in your freezer as well. I recommend buying in bulk and freezing in portions for your favorite recipes. Totally takes all the guess-work out how much you need and easy to thaw if frozen.

Chicken Breast in Vegetable Cream

In an hour or less prepare a delicious meal you should be sure to add to your meal rotation. The sauce is so good, you may be tempted to drink it. I’m just saying! Anyway, serve the chicken with sauce over rice or noodles dinner’s ready.

Chicken Breast in Vegetable Cream

Make sure to pound chicken to even thickness before sauteing. Season breasts with salt, pepper, and garlic powder. Heat butter in skillet and saute chicken 5 minutes on each side. Remove chicken to plate and add water, soup mix, and dill weed to skillet. Return chicken back to skillet then cover and simmer about 25 minutes, stirring occasionally. Stir in sour cream, heat through. Now you’re ready to serve as desired. Simple and delicious…is there anything better?

Chicken Breast in Vegetable Cream

We all know cooking from scratch is better but when you need dinner fast along with something to please most everyone, a little pre-package is welcome. I am very picky about what prepared foods I buy yet once I find one I like I have no problem telling you about it. The vegetable mix in this dish is the one used in spinach dip and my pantry usually has a packet or two. Simple ingredients and great taste not to be missed when short on time. Enjoy!

Chicken Breast in Vegetable Cream

Chicken Breast in Vegetable Cream

4 boneless, skinless chicken breasts, pounded evenly thin

Seasoned salt, black pepper, garlic powder to taste

4 T. unsalted butter

1 cup water

1 packet Knorr Vegetable Recipe mix

1/2 cup sour cream

1 t. dried dill weed

Sprinkle both sides of each chicken breast with seasoned salt, pepper, and garlic powder. In a large skillet, melt butter over medium-high heat.

Add chicken and cook 5 minutes on each side until golden brown. Cook in batches if necessary.

Return all chicken to skillet and pour in water, adding soup mix and dill weed. Stir and bring to boil, reducing heat to simmer. Cover and stir occasionally, cooking until chicken is tender and cooked through, about 25 minutes.

Remove chicken to platter and tent with foil to keep warm. Stir in sour cream and heat through.

Serve chicken over buttered noodles or rice with sauce.

Makes 4 servings. Carbs 7.5 g.