I have a wonderful chicken recipe to share with you. But first, a story.
Once upon a time, I was dating my husband. I mean, my boyfriend. I mean, we weren’t married yet when we were dating but then we did get married and all of that barely has anything to do with this recipe.
But back in the days of our dating, engagement, and early marriage we drove an hour away from our college town each Sunday morning to a small church with a sweet youth group. Matt was their youth leader, teaching Bible classes and forming relationships with the teens. These dear ones became our church family, worshiping with us, throwing us a wedding shower, celebrating our marriage, being a part of our first pregnancy, and welcoming Baby #1 into the world with us.
Some of our fondest memories of those years are looking back to the Sunday afternoons in the homes of various church family members. They took turns signing up to feed us after church. Those meals!!! Talk about a church full of good cooks. The fellowship was precious and I can remember in detail many of the ladies’ specialties. We were very well taken care of, that is for sure.
Well, one of these ladies frequently made chicken that was slathered in the most delicious cream sauce. When we knew Carlene had signed up to feed us, I’d always say to Matt, “Ooooh, I hope she made that chicken this time!” Anytime she did make it and we sat there gushing over the meal, she’d always shake her head at us and say, “Oh. It’s just food.”
Right. Just food. Just the best chicken I’ve ever eaten!!!
Since that time, I’ve always regretted that I never got her recipe. I’m not even kidding you that 20 years later I still get hungry for that meal. Finally about a month ago I thought to myself, “Laura, are you or are you not the lady who invents recipes? For Pete’s sake, woman. Go to the kitchen and figure out how to make Carlene’s chicken.”
You’d think I would have considered this option before.
Well, my friends. I now present to you Not-Quite-Carlene’s Chicken with Cream Cheese Sauce. Make this.
Easy Chicken with Cream Cheese Sauce
- 6 boneless, skinless chicken breasts or thighs
- 1 beaten egg
- ⅔ cup whole wheat flour
- Sea salt and pepper to taste
- ½ cup palm shortening or other oil for frying
- 8 ounces softened cream cheese
- 2 cups chicken broth
- Mix flour, salt, and pepper.
- Dip chicken in egg, then coat in flour mixture.
- Fry in oil for just a few minutes on each side. (Do not over cook or the chicken will become dry.)
- Remove chicken from pan.
- Pour chicken broth into the pan, scraping up the chicken drippings.
- Add softened cream cheese, stirring until smooth.
- Place cooked chicken back into the pan, coating on both sides with sauce.
- Serve with rice or pasta.
Prepare and fry meat as directed. Allow it to cool, then cover and store in the refrigerator for up to two days. Prepare sauce as directed and stir in the chicken, heating through.
Prepare and fry meat as directed. Allow it to cool. Freeze in a well-sealed freezer bag for up to three months. To serve, thaw cooked meat. Prepare sauce as directed and stir in the chicken, heating through.
I can’t think of a brilliant way to end this post. Go make this chicken! There. That oughta do it.