Chicken in Creamy Pan Sauce
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°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 min. 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 min. or until chicken is heated through. Sprinkle with parsley.
KRAFT KITCHENS TIPS:
Substitute Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.
1) Jazz It Up Substitute your favorite chopped fresh herb for the parsley.
2) Substitute 4 bone-in pork chops (1 lb.) for the chicken.
3) Stir 2 Tbsp. KRAFT 100% Grated Parmesan Cheese or 2 tsp. GREY POUPON Dijon Mustard into cream cheese sauce before the final 2-min. simmer time.
4)Prepare recipe as directed. Transfer chicken to serving platter; top with 1 cup baby spinach leaves. Drizzle with sauce; sprinkle with 2 slices cooked and crumbled OSCAR MAYER Bacon.
5)Prepare recipe as directed. Transfer chicken to serving platter; top with 1 cup quartered cherry tomatoes. Drizzle with sauce; sprinkle with 2 Tbsp. chopped fresh basil.
Note: If possible, use a large skillet with sloping sides when preparing this recipe. Not only does this allow you to easily turn the chicken pieces but the larger surface area speeds up the evaporation of the cooking liquids which, in turn, allows the chicken to brown more quickly.
Check out this video for further instructions: This recipe is from the Kraft Kitchens.
This is what is for dinner tonight! Yummmmm...