The Briny Lemon: Cream Cheese Chicken and Vermicelli

Time to indulge a little. Pasta with a creamy, cheesy, lush sauce warms up a cold autumn evening. Add tender chicken breast for a completely satisfying—and very inviting—casual dinner for four.

Note: The sauce may seem “soupy” at first, but it will thicken quickly as the cream cheese melts and the pasta is added to it.

Serves 4

Ingredients

6 oz vermicelli (or angel hair pasta)
4 small boneless, skinless chicken breast halves, about 1-1/4 lbs total
2 tbsp olive oil
flour, for dredging (about 1/2 cup)
sea salt
freshly ground black pepper
1 medium shallot, finely chopped
1/2 cup dry white wine
3/4 cup chicken broth
3/4 cup skim milk
6 oz cream cheese, cut into small pieces
1/3 cup finely grated parmesan cheese
2 tbsp chopped flat-leaf parsley, plus more for garnish

Cream Cheese

Cream Cheese Pieces

Preparation

Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.

Pounded Chicken Breasts

Heat a large, deep skillet over medium heat and add the olive oil.
Spread the flour on a large plate and dredge the chicken in it, shaking off excess. Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.

Chicken Beginning to Cook

Chicken after Turning

Cooked Chicken

Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
Add the broth, milk, cream cheese, and parmesan cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. Stir in 2 tablespoons of chopped parsley and season with salt and pepper.