When my mother was about 10 years old, Kraft introduced a new cheese to Italy called Filadelfia, Yes, spelled like that. Nobody thought to also introcude the bagel in Italy. My grandmother had no idea what to do with this new cheese so she developed this wonderful dish. Kraft has since decided that Italians can handle the correct spelling of Philadelphia.
[cooked-sharing]
Sauté the chicken breasts with butter.
Let them brown on both sides.
Add salt, pepper, paprika and ham
let it cook for a few minutes.
Add the chicken stock
Let the chicken cook for about 10 minutes
Flip the chicken breasts once
Remove from heat
Place the chicken on a dish while you add the cream cheese in the pan and mix well.
You may need to add 1 Tbsp of milk if the sauce is too thick
Once the cream cheese is melted, add the chicken and warm for a few minutes. Serve on a bed of pasta or rice.
Ingredients
Directions
Sauté the chicken breasts with butter.
Let them brown on both sides.
Add salt, pepper, paprika and ham
let it cook for a few minutes.
Add the chicken stock
Let the chicken cook for about 10 minutes
Flip the chicken breasts once
Remove from heat
Place the chicken on a dish while you add the cream cheese in the pan and mix well.
You may need to add 1 Tbsp of milk if the sauce is too thick
Once the cream cheese is melted, add the chicken and warm for a few minutes. Serve on a bed of pasta or rice.