Rosemary Chicken
4 chicken breasts
1 package dry Italian dressing mix (I didn't have this and substituted 1/4 cup Italian dressing)
4 tablespoons butter
1 small onion, chopped
1 clove garlic, minced
1 1/2 cups half-and-half
1/2 cup chicken broth
1 (8-ounce) package cream cheese
1/2 teaspoon dried thyme
2 sprigs fresh rosemary (or a heaping tablespoon of dried)
Salt and pepper, optional
Place chicken in a 3- to 5-quart slow cooker. Sprinkle with the Italian dressing mix and 2 tablespoons melted butter. (NOTE: Since I used the liquid dressing, I decided to eliminate this butter.) Cook on low heat for 4 to 6 hours.
Put remaining tablespoons of butter in a saucepan and melt. Add the onion and garlic and saute until soft. Add the half-and-half, chicken broth, and cream cheese; stir until smooth. Add mixture to the cooked chicken in the slow cooker and then sprinkle with the thyme and rosemary. Cook 1 hour more. Serve with mashed potatoes or rice and a yummy steamed veggie. Makes 4 servings.
TIP: I used whole milk instead of half-and-half because that's what I had in the fridge. I'm guessing 2% percent would be fine as well. Feel free to stir the thyme and rosemary into the cream cheese mixture before pouring it over the chicken. Oh, and this would also be yummy served over some sort of noodle, maybe something like angel hair.
This was delicious! I used 2% milk which worked fine if not quite as creamy as your photo. Also served over angel hair- a big hit with my kids. When you use fresh Rosemary, do you put the sprigs in whole? I would have liked that better, as the dried aren't great to eat, even though they flavor the dish so well.
ReplyDeleteGlad you liked it! And yes, you can do the whole sprigs of fresh and just take them out before you serve. :)
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