• 25minutes
  • 505calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 chicken thighs , boneless and skinless (or 4 boneless, skinless breasts)

  2. 4.92 ml seasoning salt

  3. 14.79-29 1/28 ml olive oil

  4. 118 1/59-158 1/21 ml water (for sauteing chicken)

  5. 170.09 g cream cheese , cubed (if you like a thicker, richer sauce use 8 ounces cream cheese)

  6. 177.44 ml milk (adjust depending on how thin or thick a sauce you like)

  7. 2.46 ml seasoning salt

  8. 2.46 ml garlic powder

  9. 2.46 ml ground pepper (red, white or black pepper)

  10. 2.46 ml dried parsley flakes (to garnish) or 1/2 ml chives (to garnish)

Instructions Jump to Ingredients ↑

  1. Sprinkle chicken with seasoning salt and garlic powder, and set aside.

  2. In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.

  3. Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.

  4. Heat olive oil in a saute pan.

  5. Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn't get too dry or stick to pan. The chicken will release juices that blend with the water.

  6. When chicken is cooked through, but there is still some of this "juicy water" in the pan, add the sauce to the pan and cook until heated through.

  7. Remove chicken with a slotted spoon and arrange on a bed of white rice.

  8. Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.

  9. NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!


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