4 Servings 20 min Cook
3 Tbsp Butter
2 Breast, bone and skin removed Chicken Breast
4 Oz Cream Cheese
2 Cup Chicken Broth
1/4 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Dash Salt
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powde
Melt 1/3 of butter in a saucepan over medium heat.
Cook chicken breast in butter 8-10 minutes or until cooked through without any pink in the middle.
Remove from pan and shred chicken.
Melt remaining butter in saucepan over medium heat.
Add shredded chicken to pan and coat with melted butter.
As chicken begins to warm, add cubes of cream cheese and seasoning.
Mix to blend ingredients.
Once the cream cheese has melted and is evenly distributed, add chicken broth and heavy cream.
Bring to a boil, then reduce heat to low and simmer for 3-4 minutes.
Add salt to taste and serve.