My husband isn't a big fan of pork chops. I think this is because he grew up in rural Iowa as a child and had them... often. And apparently always the same way. After we were married I would make them my favorite way, which was baked in a mushroom sauce, which our kids love, but my husband would rather have his pork chops plain and dry. I sometimes use a spicy dry rub on them, or one of our all time favorites is to grill them, but in the winter time when it's -30 below zero windchills and our grill wouldn't be able to heat up, this is one sauce that he will eat.
Since it's one of my three kids favorite sauces to go over meat I tried it on chicken about 9 years ago and it was a hit. Since then I make it a couple times a year. If you've tried it on my pork chop recipes, give it a try over chicken. See what you think.
4 chicken breasts
fresh ground black pepper
canola or olive oil
1/2 c chicken broth
4 oz. cream cheese with chives
or plain cream cheese with 2 t chopped chives
Sprinkle both sides of the chicken with salt fresh ground pepper. Brown in a skillet in a little oil until just done and not pink in the center - don't overcook as the heat will continue to cook them as well and you don't want them dried out. Remove from pan and keep warm on a serving platter. Immediately pour the broth in the hot skillet and deglaze the pan. Add the cream cheese, cut in cubes, and whisk over medium high until melted and smooth. If you are using plain cream cheese, add the chives to the sauce. When smooth, serve over the chicken breasts.
