Cook and stir bacon in large nonstick skillet until crisp. Remove and drain on paper towels. Discard drippings from skillet. (Or skip this step and use bacon bits at the end.) Add chicken to skillet and cook until golden brown and done. Transfer to a plate and keep ward. Add onions, carrots and chicken broth to skillet; cover and simmer for 10 minutes. Stir in cream cheese and cook uncovered until sauce is thickened. Return chicken to skillet and heat through. Serve over rice and garnish with crumbled bacon.
Sunday, January 24, 2010
We tried a new recipe for dinner today (from the latest issue of Kraftfoods Magazine). It was easy and yummy, and even company appropriate - all qualities that mean it will be staying in the family recipe binder.
4 slices bacon, chopped
4 small boneless skinless chicken breast halves (1 pound)
4 large carrots (1 pound), thinkly sliced
1 large onion, chopped
1 - 1 1/2 cups chicken broth
2-4 ounces cream cheese
3 cups hot cooked rice