What you need:
- 4 slices of bacon
- 4 boneless skinless chicken breasts
- 4 large carrots thinly sliced
- 1 large onion, chopped
- 1 cup of fat-free reduced sodium chicken broth
- 2 oz of lite cream cheese
- 3 cups of hot cooked brown rice
I usually put the rice on first because it will be done when the rest of the meal comes together.
How to make it:
Cook and stir bacon in large skillet on medium heat for 5 minutes or until desired crispiness. Remove bacon from skillet and drain on paper towels.
You could discard the bacon fat left in the pan but if you prefer the added flavor, leave it in the pan.
Add chicken to skillet. Cook 5-6 minutes on each side or until golden brown and delicious. Transfer to a plate and cover to keep it warm. Add vegetables…that would be the carrot and onion. Add 1/2 cup of chicken
broth, cover and simmer for 10 minutes or until vegetables or tender.
Stir in remaining broth and cream cheese, cook uncovered for 2 minutes or until cream cheese is melted. I like my sauce a little thicker so I add
in flour to the pan until it is to my liking.
Return chicken to skillet and cook 2 minutes. Spoon rice onto serving plate and top with chicken, veg, sauce and bacon. Bon Appetit.