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Ingredients

4 small boneless skinless chicken breast halves 2 tablespoons flour 1 tablespoon oil ¾ cup fat-free, reduced-sodium chicken broth 4 ounces PHILADELPHIA Cream Cheese, cubed 1 tablespoon chopped fresh parsley

Nutrition Info

234.9 calories carbohydrate: 5.3 g cholesterol: 84.2 mg fat: 14.3 g fiber: 0.1 g protein: 21.4 g saturatedFat: 5.8 g servingSize: - sodium: 338.3 mg sugar: 0.2 g transFat: : - unsaturatedFat: : -

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.

4 servings

Chicken breasts simmered in a creamy sauce make an easy but elegant dinner.