Creamy Chicken Medley Recipes

CHICKEN GARDEN MEDLEY

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

CREAMY CHICKEN-VEGETABLE RICE MEDLEY

Steps:

• Cook and stir chicken in skillet on medium heat 8 to 10 min. or until done. Stir in broth; cook 2 to 3 min. or until heated through.
• Add Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add vegetables; stir gently.
• Let stand, covered, 5 min. Serve over rice.

CREAMY CHICKEN MEDLEY

Steps:

• 1.Preheat oven to 200°.2. Rinse chicken and pat dry. Sprinkle with pepper.3. In a 10-inch skillet, place chicken, onion and chicken broth. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 6 minutes. Add peas and carrots. Increase heat to medium-high. Bring to a boil reduce heat to low, cover and simmer for 5 to 6 minutes or until chicken is no longer pink in center and peas are tender. With a slotted spoon, transfer chicken and vegetables to an ovenproof platter. Loosely cover and place in oven to keep warm.4. Bring chicken juices to a boil over high heat. Cook for 3 minutes or until liquid is reduced to about 1/4 cup. Reduce heat to medium-high. Stir in sour cream. Cook and stir for 4 to 5 minutes or until thickened.Spoon sauce over chicken and vegetables. Serve immediately.

CREAMY CHICKEN MEDLEY

Steps:

• Preheat oven to 200°.Rinse chicken and pat dry. Sprinkle with pepper.In a 10-inch skillet, place chicken, onion and chicken broth. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 6 minutes. Add peas and carrots. Increase heat to medium-high. Bring to a boil reduce heat to low, cover and simmer for 5 to 6 minutes or until chicken is no longer pink in center and peas are tender. With a slotted spoon, transfer chicken and vegetables to an overproof platter. Loosely cover and place in oven to keep warm.Bring chicken juices to a boil over high heat. Cook for 3 minutes or until liquid is reduced to about 1/4 cup. Reduce heat to medium-high. Stir in sour cream. Cook and stir for 4 to 5 minutes or until thickened.Spoon sauce over chicken and vegetables. Serve immediately.Serve with buttered noodles and sliced tomatoes.