Smothered Chicken with Brown Rice

4 Servings
420 calories
10 grams fat
47 grams carbs
6 grams fiber
35 grams protein


4 slices bacon, chopped
4 small boneless, skinless chicken breasts, halved (1 pound)
4 large carrots, thinly sliced (1 pound)
1 large onion, chopped
1 cup fat-free, reduced-sodium chicken broth, divided
2 ounces (1/4 of 8 ounce pkg) 1/3 less fat cream cheese, cubed
3 cup hot cooked brown rice

Cook and stir bacon in large nonstick skillet on medium heat five minutes, or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

Add chicken to skillet; cook 5-6 minutes on each side or until golden brown on both sides and done. Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 minutes or until vegetables are tender.

Stir in remaining broth and cream cheese; cook, uncovered, 2 minutes or until cream cheese is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 minutes or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.