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Sauteed Chicken with Brie & Vegetable Sauce

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  • 1 Tbsp. olive oil
  • 4 boneless, skinless chicken breast halves, pounded lightly (about 1-1/4 lbs.)
  • 1 1/2 cups water
  • 1/2 cup milk
  • 2 Tbsp. dry white wine or water
  • 1 package Knorr® Vegetable recipe mix
  • 1/8 tsp. ground black pepper
  • 4 ounces Brie cheese or Gruyere or fontina cheese, cut into 1/2-inch pieces

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
  • 2 Stir water, milk, wine, Knorr® Vegetable recipe mix and pepper into same skillet. Bring to a boil over high heat. Cook 2 minutes, stirring occasionally. Reduce heat to low. Return chicken to skillet, then sprinkle with cheese. Cover and simmer 2 minutes. Garnish, if desired, with chopped fresh parsley.