|
Ingredients
2 chicken breasts (6 ounces each)
1/8 tsp pepper
1/8 tsp salt, divided
¼ cup evaporated skimmed milk
1 tsp all-purpose flour
1 tbsp each whipped cream cheese and
half-and-half (blend of milk and cream)
2 tsp chopped chives
Dash ground nutmeg
Method
In 9 x 9 x 2-inch microwavable baking dish arrange chicken breasts,
skin-side up; sprinkle with pepper and half the salt.
Cover with vented
plastic wrap and microwave on High (100%) for 5 minutes until chicken
is cooked through, rotating ½ turn halfway through cooking.
Set aside
and keep warm.
In 1-cup microwavable liquid measure combine milk and flour and stir to
dissolve flour.
Microwave, uncovered, on High for 2 minutes, stirring
every 30 seconds.
Add cream cheese and half-and-half and stir until
smooth; microwave on High for 1 minute.
Stir in chives, nutmeg and
remaining salt.
To serve, remove and discard skin from chicken; transfer to serving
platter and top with sauce.
MAKES 2 SERVINGS.
|
