Easy Cream Cheese Chicken

Ingredients

• 2-3 chicken breasts (boneless and skinless, sliced lengthwise into cutlets)
• Salt and pepper
• 1 tablespoon olive oil (not extra virgin)
• 2 tablespoons unsalted butter
• 3 cloves garlic (minced or crushed)
• 8 ounces cream cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1 cup chicken stock
• ½ cup shredded parmesan cheese
• ¼ teaspoon red pepper flakes (optional)
• 1 teaspoon fresh chopped parsley (optional)

Instructions

1. 1

   Season the chicken cutlets with salt and pepper on both sides. Set aside.

2. 2

   In a large skillet, heat the olive oil and melt butter over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side, or until it's cooked through and golden brown. Remove the chicken from the skillet and set it aside.

3. 3

   To the same skillet add the minced garlic and cook for about 1 minute, or until it's fragrant but not browned.

4. 4

   Deglaze the pan with about ¼ cup of chicken stock, scraping up the brown bits from the pan with a spatula.

5. 5

   Then add the cream cheese to the skillet along with Dijon mustard, italian seasoning, and another ¼ cup of the chicken stock. Stir until the cream cheese is mostly melted.

6. 6

   Add the remaining chicken stock and stir well to combine all the ingredients.

7. 7

   Lower the heat and let the sauce simmer for about 2 minutes, or until it starts to thicken.

8. 8

   Stir in the shredded parmesan cheese and let it melt into the sauce. If you like a little heat, add the optional red pepper flakes

9. 9

   Return the cooked chicken to the skillet, making sure to coat it well with the sauce. Remove from heat, and garnish with red pepper flakes and parsley if desired.

10. 10

    Plate the chicken, and pour any remaining sauce over the top. Serve hot with mashed potatoes, pasta, rice, or risotto and roasted or grilled vegetables or a salad.