1 can chicken broth, separated
4-8 cloves garlic
red pepper flakes
4 oz cream cheese
1.5 tbs flour
Put chicken in large pan with a little bit of olive oil
Add red pepper flakes and pressed garlic
After 1-2 min, add white wine to deglaze the pan and then add ¾ can chicken broth
Bring to a boil then simmer 20-25 min until chicken is cooked
Remove chicken and place in a covered dish; keep warm
Mix flour with remaining broth and add to pan; mix
Add cream cheese, mix until thick and bubbly
Pour sauce over chicken; this is great served over rice with steamed or stir-fried vegetables. If you make extra sauce, it’s great over the rice.
Options: add tiny pieces of chopped red and green pepper when you add the broth; add tiny pieces of chopped jalapeno when you add the broth; add onion with the chicken; add 2 shakes of cayenne pepper; add some shredded parm or gruyere cheese to the sauce
