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Cream Cheese Chicken
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Source: http://www.copykat.com/
| 1 Tbsp | butter |
| 4 | chicken breasts, boneless, skinless, seasoned with salt & pepper |
| 1/2 C. | dry vermouth |
| 1 tsp. | garlic powder, coarse grind |
| 6 oz. | cream cheese, softened |
| 1/2 C. | sliced green onion, for garnish |
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.
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