- 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
- 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.
- 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.
- 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.
03/31/2017
recipepes.com
Chicken in Creamy Pan Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
