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Name: Chicken in Creamy Pan Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 small boneless chicken breast halves; 2 tablespoons Flour; 1 tablespoon oil; 3/4 cup fat free reduced sodium chicken broth; 4 oz Philadelphia Brand Cream Cheese cubed; 1 tablespoon Parsley

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INGREDIENTS

4 small boneless chicken breast halves
2 tablespoons Flour
1 tablespoon oil
3/4 cup fat free reduced sodium chicken broth
4 oz Philadelphia Brand Cream Cheese ; cubed
1 tablespoon Parsley

Servings

INSTRUCTIONS

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.

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.

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

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.

Special Extra

Stir 2 Tbsp. KRAFT Grated Parmesan Cheese or 2 tsp. GREY POUPON Dijon Mustard into cream cheese sauce before the final 2-min. simmer time.

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.

NOTES

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Chicken in Creamy Pan Sauce

4 small boneless chicken breast halves
2 tablespoons Flour
1 tablespoon oil
3/4 cup fat free reduced sodium chicken broth
4 oz Philadelphia Brand Cream Cheese cubed
1 tablespoon Parsley

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

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.
Special Extra
Stir 2 Tbsp. KRAFT Grated Parmesan Cheese or 2 tsp. GREY POUPON Dijon Mustard into cream cheese sauce before the final 2-min. simmer time. 
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.

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Nutrition

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Serving Size: 1 Serving (197g)
Recipe Makes: 4 Servings

Calories: 277
Calories from Fat: 132 (48%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 2.6g
Cholesterol 99.6mg		31 %
Sodium 343.7mg		12 %
Potassium 373mg		10 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4.7g
Protein 29.7g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 277

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