Ingredients
4
4 servings
- •4 small boneless skinless chicken breast halves
- •2 tablespoons flour
- •1 tablespoon oil
- •¾ cup fat-free, reduced-sodium chicken broth
- •4 ounces PHILADELPHIA Cream Cheese, cubed
- •1 tablespoon chopped fresh parsley
Instructions
- Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees 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 minutes 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 minutes or until chicken is heated through. Sprinkle with parsley.
Nutritional Facts
Per 4 servings
- Calories: 235
- Carbohydrate: 5g
- Fat: 14g
- Fiber: 0g
- Protein: 21g
- Sugar: 0g
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