Thankful Thursday {featuring Creamy Pan Chicken recipe}

Good morning, everyone! Welcome to this week’s…

Instead of waiting for that one day of the year to tell others what we are thankful for, let us take this thursday to be thankful for the little things (and big things!) that we have been blessed with this week.

This thursday, these are my counted blessings that I am thankful for:

  • The Lord opening more doors to my husband in work opportunities, and for taking him out of the “unemployed blues” as we like to call them. If you have ever been out of a job, you know what I’m talking about!
  • For the brides that 3LP has been meeting up with this week – thank you so much for considering us and supporting our business, brides!!
  • Laura and Ethan, and for their phenomenal wedding on Saturday – possibly one of the most beautiful settings we have witnessed yet as photographers! Gorgeous view of all Atlanta from the top of the sky-scrapper!
  • Cooking and all of the joy that it brings to my life and others!! Which brings me to the recipe of the week!

Now, onto my anticipated recipe post!  And I say anticipated for several reasons:

This dish goes way, way back with me. Many moons ago, I first cooked this dish in order to impress my best friend, who is now my husband. Was it this dish that hooked him? He likes to say so :). Although it looks simple, and the ingredients are simple, folks let me tell you…this chicken is a.w.e.s.o.m.e.l.y juicy and creamy. The way it is cooked, and the flavor of the cream sauce makes this dish one of my husband’s all-time favorites. And that is saying something since I cook (and have been cooking) four new dishes every week for years. So please let me introduce to you the simple, yet amazing…

Creamy Pan Chicken

Amie's Creamy Pan Chicken

Amie's Creamy Pan Chicken

 What you’ll need:

  • 8 oz. cream cheese (one box)
  • 2 cups chicken broth
  • Fresh sprigs of rosemary
  • 1 cup halved grape tomatoes
  • 3-4 boneless skinless chicken breasts
  • 1/2 cup flour
  • 3 tbsp. olive oil

Here’s what to do:

  1. Place thawed chicken breasts between two large pieces of parchment (or plastic wrap) paper. Take a large jar with a flat surface (I use a mason jar) and pound the chicken breasts, to flatten them. This way, the chicken cooks evenly.
  2. Rub chicken breasts with the flour, make sure every side is covered.
  3. In a large skillet, heat oil on medium-high heat. Place the floured chicken breasts in the oil and then cover quickly with a lid. The oil will jump out at you otherwise!
  4. Cook chicken on both sides for about four minutes total, or until both sides are beautifully golden brown. Once they have reached this point, remove the chicken onto a separate plate. Do not worry about the chicken being fully cooked at this point, because later we will be placing it back in the pan to cook longer.
  5. Pour the chicken broth into the pan, using a whisk, make sure you get all those yummy chicken bits mixed into the broth.
  6. Slowly add the cream cheese, little pieces at a time. Keep whisking until everything is creamy and blended.
  7. Put chicken back in the pan to cook in the sauce, for a couple minutes.
  8. Serve chicken with the chopped tomatoes and rosemary! Yumm-o!!!

God bless,

Amie Hurst, of Lindley’s Photography

Jared Lindley the proud owner of 3LP & Lindley’s Photography

Winner of the knot Best of Wedding Photography Georgia 2010 & 2011.

A Professional photographer with a creative style. Serving Warner Robins, Macon, Byron, Perry, Atlanta, Roswell, Buckhead, Marietta & all of the Middle Georgia Area with professional photography.

Weddings – Senior Portraits – Boudoir – Family portraits

www.my3lp.com & www.Lindleysphotography.com

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