Cream Cheese Dill Chicken


One package chicken tenders
1 Tbsp Olive Oil
1 package low-fat cream cheese
3 cloves garlic, minced
Salt & Pepper
1 tbsp Dill
1/2 c white wine
3/4 can chicken broth


Heat olive oil in pan on stove over medium heat.  Add chicken tenders, cook for 3 minutes.  Add garlic.  Cook a few more minutes, stirring occasionally.  Sprinkle with salt and pepper.  Cook until almost done.  Add white wine and cook for a few minutes.  Add chicken broth and cream cheese.  Stir occasionally until cream cheese is completely melted.  Sprinkle dill over chicken.  Cook until chicken is done.  Serve, and when served squeeze lime juice over chicken.

I served this over rice pilaf (from a box) with steamed fresh green beans.

1/2 package cream cheese
3 cloves minced garlic
Salt & Pepper
Juice from 1 lemon
1 tbsp Dill
3/4 c white wine
2 vegetable bullion cubes
1 cup water
3 green onions, chopped
1 cup mini carrots
5-6 small potatoes
3 large chicken breasts

Put chicken breasts in dutch oven.  Squeeze lemon juice over.  Put in carrots and onions.  Sprinkle with salt & pepper.  Add garlic to dutch oven.  Cover with white wine and water.  Cut cream cheese into cubes and add to dutch oven.  Add bullion cubes.  Add potatoes (I didn’t peel, just cut in half).  Sprinkle with dill.  Bake at 300 for about 6 hours or so.  Chicken is so tender and flavorful!