Creamy Tomato Chicken and Rice

I got the idea for this recipe from a food network show. I changed several ingredients and added the "Creamy" element, and voila! Another Phelps favorite was born. It's a really hearty dish that's great for a cold day.

Ingredients:

2 chicken breasts, each sliced in half to make 4 thin cutlets

about 1/2 cup flour to dredge the chicken in

1 onion, chopped

2 cloves garlic, chopped

1 red bell pepper, chopped

2 tablespoons tomato paste

1/2 cup white wine

1/2 cup beef broth

1 (14 oz.) can roasted tomatoes

4-5 oz. cream cheese

2 tablespoons butter

Directions:

Salt and pepper the chicken. Dredge each cutlet in flour and shake off the excess. In a large skillet add a drizzle of extra virgin olive oil and brown the chicken over medium heat. Remove the chicken just before it's done and place it on a plate. Cover with tin foil and it will finish cooking. To the same skillet add more oil, then add onion, garlic and bell pepper. Season with salt and pepper. Let the veggies soften a few minutes, then add tomato paste. Let that cook a couple minutes. Then add wine to deglaze the pan. Let that reduce a few minutes then add beef broth and tomatoes (undrained). When it starts to simmer, stir in the cream cheese and butter. Add more salt and pepper if needed. Serve over rice with the sliced chicken on top.

Try this: To sneak more vegetables into this dish, you can add chopped carrots (just add them when you add the other veggies). Also, you can stir in some frozen spinach (thawed and drained) at the end.