Cream Cheese Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2x 250g/9oz Chicken Breasts, (brought close to room temp)

1/2 tsp EACH: Smoked Paprika, Salt

1/4 tsp EACH: Garlic Powder, Onion Powder, Dried Oregano, Black Pepper,

1/8 tsp Dried Thyme

1 tbsp EACH: Unsalted Butter, Olive Oil

2 Shallots, (very finely diced)

180ml / 3/4 cup Chicken Stock (use low-salt if sensitive to salt)

1x 165g/5.8oz tub of full-fat Cream Cheese, (brought close to room temp (I use Philadelphia)

1 tsp Dijon Mustard (see notes)

finely diced Fresh Chives, (to serve)

Directions

Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Combine the seasoning mix in a small pot or bowl, then evenly sprinkle over both sides of each breast.

Place a large pan over medium-high heat and stir in the butter and oil. Add the chicken and fry for a few minutes on each side, or until lightly charred on the outside and piping hot/white through the centre. Remove and place on a plate to one side then lower the heat to medium.

Add the shallots and fry in the leftover fat until soft and golden. Pour in the stock, then stir in the cream cheese until it blends into a sauce. You'll need to give it a good whisk to smooth out all the small lumps. Stir in the dijon, then stir in the resting juices from the chicken.

The sauce should be relatively thick already, but if it's not just gently simmer for a couple of minutes. If you over thicken it just stir in a splash more stock or water to thin it out.

Add the chicken back in and baste in the sauce, then sprinkle with chives and a pinch of black pepper. Serve up and enjoy!

Nutrition

• Calories: 357 kcal
• Total Fat: 23.81 g
• Saturated Fat: 10.983 g
• Unsaturated Fat: 9.329 g
• Trans Fat: 0.127 g
• Cholesterol: 144 mg
• Sodium: 694 mg
• Total Carbohydrate: 3.77 g
• Dietary Fiber: 0.4 g
• Total Sugars: 2.26 g
• Protein: 31.07 g