Chicken Breasts with Cream Sauce

AuthorAlyssa Saltzman
RatingDifficultyBeginner

When my mother was about 10 years old, Kraft introduced a new cheese to Italy called Filadelfia, Yes, spelled like that. Nobody thought to also introcude the bagel in Italy. My grandmother had no idea what to do with this new cheese so she developed this wonderful dish. Kraft has since decided that Italians can handle the correct spelling of Philadelphia.

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients
 4 skinless chicken breasts
 4 oz cream cheese
 4 slices ham
 2 tbsp butter
 salt
 pepper
 paprika
 ½ cup chicken stock
 ¾ cup pasta

Directions
1

Sauté the chicken breasts with butter.

2

Let them brown on both sides.

3

Add salt, pepper, paprika and ham

4

let it cook for a few minutes.

5

Add the chicken stock

6

Let the chicken cook for about 10 minutes

7

Flip the chicken breasts once

8

Remove from heat

9

Place the chicken on a dish while you add the cream cheese in the pan and mix well.

10

You may need to add 1 Tbsp of milk if the sauce is too thick

11

Once the cream cheese is melted, add the chicken and warm for a few minutes. Serve on a bed of pasta or rice.

Ingredients

Ingredients
 4 skinless chicken breasts
 4 oz cream cheese
 4 slices ham
 2 tbsp butter
 salt
 pepper
 paprika
 ½ cup chicken stock
 ¾ cup pasta

Directions

Directions
1

Sauté the chicken breasts with butter.

2

Let them brown on both sides.

3

Add salt, pepper, paprika and ham

4

let it cook for a few minutes.

5

Add the chicken stock

6

Let the chicken cook for about 10 minutes

7

Flip the chicken breasts once

8

Remove from heat

9

Place the chicken on a dish while you add the cream cheese in the pan and mix well.

10

You may need to add 1 Tbsp of milk if the sauce is too thick

11

Once the cream cheese is melted, add the chicken and warm for a few minutes. Serve on a bed of pasta or rice.

Chicken Breasts with Cream Sauce