Smothered Chicken with Brown Rice

This recipe was found in my last issue of Kraft's Food and Family. It was a nice creamy comfort food type meal. I have loved all the new flavors we have been trying out, but sometimes it's nice to just get back to the things you've always cream cheese and bacon :-).

4 slices bacon, chopped
4 small boneless skinless chicken breast halves
4 large carrots, thinly sliced
1 large onion, chopped
1 cup chicken broth, divided
2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed (I used a little extra)
3 cups hot cooked brown rice

COOK and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done. Transfer chicken to plate; cover to keep warm.
Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
STIR in broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently.
Return chicken to skillet; cook 2 min. or until heated through.
Spoon rice onto serving plate; top with chicken, sauce and bacon.


Amy and Dane said...


I just made this 10 minutes ago and it is sooo good! Thanks for the awesome recipe, you are my cooking guru.


Kaitlin said...

Now this looks delicious!