Creamy Lemon Chicken
With a slow cooker in your kitchen, dinner is always a no-fuss delight. This easy chicken and green bean meal will be waiting for you at dinner time.
Ingredients
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2 chicken breast halves with skin and bone (about 1 pound)
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1 9-ounce package frozen cut green beans
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1/2 of a small onion, cut into very thin wedges
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1 clove garlic, minced
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1/8 teaspoon pepper
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1/4 cup canned reduced-sodium chicken broth
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2 ounces reduced-fat cream cheese (Neufchatel), cubed
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1/2 teaspoon finely shredded lemon peel
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Lemon peel strips (optional)
Directions
1.
Remove skin from chicken. Place frozen green beans and onion in a 1-1/2 quart slow cooker. Place chicken on vegetables. Sprinkle with garlic and pepper. Pour broth over all.
2.
Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 3-1/2 to 4 hours.
3.
Transfer chicken and vegetables to 2 serving plates; cover to keep warm.
4.
For sauce, beat cream cheese and shredded lemon peel in a small bowl with an electric mixer on low speed until smooth. Slowly add cooking liquid, beating on low speed until combined. Spoon sauce over chicken and vegetables. Garnish with lemon peel strips, if desired.
Nutrition information
Calories 288, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 107 mg, Sodium 266 mg, Carbohydrate 13 g, Fiber 4 g, Protein 40 g. Daily Values: Vitamin A 0%, Vitamin C 33%, Calcium 10%, Iron 12%. Exchanges: Vegetable 1.5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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