Chicken in Creamy Pan Sauce Recipe
Chicken in Creamy Pan Sauce Recipe photo by KRAFT
TOTAL TIME: Prep: 30 min. Total: 30 min.
MAKES: 4 servings

Ingredients

  • 4 small boneless skinless chicken breasts (1 lb.)
  • 2 tablespoons flour
  • 1 tablespoon oil
  • 3/4 cup fat-free reduced-sodium chicken broth
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, cubed
  • 1 tablespoon chopped fresh parsley

Nutritional Facts

1 serving equals 270 calories, 16 g fat (7 g saturated fat), 105 mg cholesterol, 250 mg sodium, 4 g carbohydrate, 0 fiber, 27 g protein.

Directions

  1. COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°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 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with whisk.
  3. RETURN chicken to skillet; turn to coat both sides of each breast with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley. Yield: 4 servings.
VARIATIONS: Prepare recipe as directed. Transfer chicken to serving platter, then top with one of the following options: Spinach-Bacon: Top chicken with 1 cup baby spinach leaves. Drizzle with sauce; sprinkle with 2 slices cooked and crumbled OSCAR MAYER Bacon. Tomato-Basil: Top chicken with 1 cup quartered cherry tomatoes. Drizzle with sauce; sprinkle with 2 Tbsp. chopped fresh basil.
Originally published as Chicken in Creamy Pan Sauce Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 serving equals 270 calories, 16 g fat (7 g saturated fat), 105 mg cholesterol, 250 mg sodium, 4 g carbohydrate, 0 fiber, 27 g protein.

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