Chicken in Creamy Pan Sauce Recipe

Chicken in Creamy Pan Sauce Recipe

  • 4 small boneless skinless chicken breast halves
  • 2 tablespoons flour
  • 1 tablespoon oil
  • 3/4 cup fat-free, reduced-sodium chicken broth
  • 4 ounces PHILADELPHIA Cream Cheese, cubed
  • 1 tablespoon chopped fresh parsley
  1. Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
  2. Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
  3. Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.
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