Chicken in Creamy Pan Sauce

By á-2816

Ingredients

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 2 Tbsp. flour
• 1 Tbsp. oil
• 3/4 cup 25%-less-sodium chicken broth
• 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
• 1 Tbsp. chopped fresh parsley

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from kraftcanada.com

Preparation

Step 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 (170°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 spread; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with 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.

kraft kitchens tips
Substitute
Substitute 4 bone-in pork chops (1-1/2 lb./675 g ) for the chicken.
Special Extra
Stir 2 Tbsp. Kraft 100% Parmesan Grated Cheese or 2 tsp. Dijon mustard into cream cheese sauce before the final 2-min. simmer time.
Note
A pan with sloping sides is best for this recipe because you have more room to turn the chicken breasts over and it also aids evaporation which in turn speeds browning.