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Chicken in Creamy Pan Sauce 

Joanne shares a delicious chicken recipe that uses Philadelphia cream cheese for a thick and creamy sauce. The easy pan sauce technique she shows will make you look like a pro!
prep time
30 min
time
30 min
servings
4 servings

what you need

  • 4  small boneless skinless chicken breasts (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.

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