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Creamy Herb Chicken

Creamy Herb Chicken 

6-8 boneless, skinless chicken breasts

2/3 cup chicken broth

1 (8 oz.) pkg. softened cream cheese 

4 green onions, chopped (mainly the white portion)

1 large clove garlic, minced

½ lemon, zested and juiced

2 tablespoons Olive Oil, divided

1 tablespoon all-purpose flour

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried tarragon

Kosher salt, to taste

Black Pepper, to taste 

Brush chicken breasts with 1 tablespoon olive oil and season generously with salt and pepper.  Heat a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink.  Transfer to a plate and set aside.  In the same skillet, heat remaining olive oil and sauté green onions and garlic, with basil, oregano and tarragon, for 1-2 minutes, or until fragrant.  Stir in herb cheese, chicken broth, lemon juice and zest, and whisk together until smooth, then sprinkle in the flour and whisk until incorporated.  Cook for 5-10 minutes, or until sauce has thickened.  Return chicken to skillet and cook for another 2-3 minutes, or until warmed through.  Garnish with fresh herbs and serve hot.

Creamy Herb Chicken 005 Creamy Herb Chicken 007

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