Don’t let the plain title of this recipe fool you. This has to be one of my favorite recipes that I have come across. Cream cheese, garlic powder, green onions, and Vermouth, make for a heavenly dinner. Finally a use for Vermouth other than making martinis. This recipe is from Toni’s Simply the Best cookbook.
Cream Cheese Chicken
Hands down this is one of my favorite recipes. This sauce is rich and perfect when served up with pasta.
Cream Cheese Chicken
Hands down one of my favorite ways to prepare chicken breasts.
Ingredients
- 1 tablespoon butter
- 4 chicken breasts, boneless, skinless, seasoned with salt and pepper
- 1/2 cup dry vermouth
- 1 teaspoon garlic powder, coarse grind
- 6 ounces cream cheese, softened
- 1/2 cup sliced green onion, for garnish
Instructions
Brown seasoned chicken breasts in butter in heavy skillet, cooking until just barely done; 8 to 10 minutes on each side. Set aside. Pour dry vermouth in same skillet, deglazing by stirring and scraping up the browned bits from cooking the chicken, and cooking 3 minutes. Add garlic powder. Whisk in softened cream cheese. (Add a little chicken stock or milk if you feel it is too thick – sauce should be consistency of heavy cream.) Return chicken, with any accumulated juices to the pan. Check seasoning. Spoon some sauce over chicken garnishing with green onion. Pass extra sauce.
Print Recipe
Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store. 
Braised Chicken in sun-dried tomato cream sauce 
Thirteen Coins Breast of Chicken Parmigiana 
Zabar’s Cream Cheese Spread – make your bagels special. 
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
