Chicken in Creamy Pan Sauce

(Courtesy of Kraft)

Ingredients:
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 c. fat-free reduced-sodium chicken broth
4 oz. cream cheese, cubed
1 Tbsp. chopped fresh parsley

Directions:
Coat chicken with flour.  Heat oil in large skillet on medium heat.  Add chicken; cook 5-6 minutes on each side or until done.  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 2-3 minutes 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 minutes or until chicken is heated through.  Sprinkle with parsley.

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