A flavorful creamy sauce makes these simple chicken breasts extra-special. Serve with a salad of fresh arugula tossed with red onion, toasted pine nuts and light red-wine vinaigrette. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Coat a large nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add chicken breasts; cook in hot oil about 12 minutes or until golden brown, turning once halfway through cooking time. Cover; cook about 20 minutes more or until no longer pink (170 degrees F), turning once halfway through cooking time. Remove chicken from skillet; cover with foil and keep warm.

  • In a small bowl stir together chicken broth, lemon juice, the 1/2 teaspoon fresh thyme or the dried thyme, the salt, and pepper. Pour broth mixture into the drippings in the hot skillet, scraping up any browned bits from the bottom of the skillet. Add cream cheese; whisk until smooth and heated through. Serve over cooked chicken breasts. If desired, garnish with additional fresh thyme and/or lemon wedges or twists.

Nutrition Facts

318 calories; total fat 12g 18% DV; saturated fat 3.4g; cholesterol 152mg 51% DV; sodium 360mg 14% DV; potassium 698mg 20% DV; carbohydrates 1.2g; fiber 0.1g; sugar 1g; protein 48.5g 97% DV; exchange other carbs; vitamin a iu 175IU; vitamin c 5mg; folate 13mcg; calcium 30mg; iron 1mg; magnesium 45mg.