Title: Chicken in Creamy Pan Sauce
Yield: 4 servings
Preparation Time: 10 minutes
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. 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 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.
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
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.
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.