Chicken in Creamy Pan Sauce
- 4 small boneless skinless chicken breast halves (1 lb.)
- 2 Tbs flour
- 1 Tbs oil 3/4 cup fat-free reduced-sodium chicken broth
- 4 oz (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1 Tbs 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.