Ingredients
6 boneless skinless chicken breast halves (6 ounces each)2 tablespoons canola oil2 tablespoons butter1/2 teaspoon salt1/2 teaspoon pepper4 medium zucchini, cut into 1/4-inch slices3 tablespoons chopped onionSAUCE:2 tablespoons butter3 tablespoons all-purpose flour1-1/2 teaspoons minced garlic1-1/4 cups water2 teaspoons chicken bouillon granules4 ounces cream cheese, cubedHot cooked pasta
Preparation
In a large skillet, cook chicken in oil and butter over medium heat for 8-9 minutes on each side or until juices run clear. Sprinkle with salt and pepper. Remove chicken and keep warm. In the same skillet, saute zucchini and onion for 4-5 minutes or until tender.
Meanwhile, in a large saucepan, melt butter. Stir in flour and garlic until blended. Gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cream cheese. Stir until blended and heated through. Serve with chicken, vegetables and pasta.
