Thursday, June 19, 2008

Chicken in Creamy Pan Sauce

This recipe was given to me by my aunt Doreen. Only, I call her Beany because that's what everyone calls her and I was about 14 before I realized that's not really her name. So without further ado I present:

Beany's Chicken in Creamy Pan Sauce

3 boneless skinless chicken breasts, pounded to about 1/2" thickness
1/4 cup flour
1/4 cup oil
1 cup chicken broth
4 oz. cream cheese
1 small onion, sliced
1 cup chopped frozen spinach
1/2 pound muenster Cheese, cubed

Heat oil in large skillet on medium heat. Dredge chicken in flour. Add the chicken and cook 5 to 6 minutes on each side or until cooked through. Remove chicken to separate plate, cover with foil to keep warm.
Cook onion in pan drippings until translucent. Add chicken broth, cream cheese, muenster cheese and spinach. Stir together until creamy. Return chicken to pan, turn over to coat both sides with sauce.

When Beany gave me this recipe she added the note "Don't let the spinach scare you off." I think she is seriously underestimating your love of spinach. Or at least my love of spinach. Or maybe she thinks I'm iron deficient. I should explain her her that my pale skin is just the unfortunate result of living in Minnesota and not a need for more leafy greens.

No comments: