Main dishes

Chicken in Creamy Pan Sauce

video by: kraft

Be sure you really brown the chicken for this guaranteed dinnertime hit. It's those crispy bits from the pan—plus the cream cheese—that make the sauce so delicious.

time

prep:

10 min

total:

30 min

servings

total:

4 servings

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What You Need

small boneless skinless chicken breast halves (1 lb.)

Tbsp. flour

Tbsp. oil

3/4

cup fat-free reduced-sodium chicken broth

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Tbsp. chopped fresh parsley

Make It

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.

Kraft Kitchens Tips

Special Extra

Substitute Pompeian Classic Pure Olive Oil for regular cooking oil to give your dish a jolt of flavor.

Note

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 quickly.

Variations

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.

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Happy2Ranch

posted:2/8/2012

Very good and soooo easy - my husband loved it and even said to save the recipe (he usually does the cooking). I added the tomatoes but didn't have fresh basil or spinach available. I was worried about the lack of spices as well but it really didn't need it. We always cook with extra virgin olive oil instead of regular vegetable/canola oil.

dancinnikki75

posted:12/30/2011

I made this last night and my DH thought it was great. I doubled the sauce and added crumbled bacon and parmesan cheese on top. It was quick and easy, will definitly make again.

CSMITH7C

posted:12/13/2011

LOVED IT!! I never would have thought I’d get so much flavor without adding any seasoning…

Pamelyn_1999

posted:10/25/2011

easy simple and it taste real good

Punkin62599

posted:10/4/2011

WOW! This was incredibly easy to make, and it was delicious! I would have liked a little more sauce so I think next time, I will add a bit more broth and cream cheese. I used neufchatel to cut down on fat and served over rice. YUM!

intothedark

posted:4/21/2011

Delicious, easy and inexpensive to make!

SM0808

posted:4/15/2011

This is a good base recipe. I used the Spinach - Bacon variation at the bottom, but changed that slightly as I didn't have fresh spinach on hand. Next time I will add red onion and artichokes w/ the spinach in the cream sauce to cover the chicken, just to give it a little zip! My picky 4 year old ate it, which is saying something!

ecfletch

posted:4/13/2011

I added some garlic and a bunch of parm cheese and made a type of alfredo sauce instead and made enough to put over an Irish Dunmurry rice. SO SO yummy! : )

sherrypaull

posted:3/30/2011

have made it added cherry tomaotes and it was delish!

brittlei

posted:3/25/2011

Me and my husband (who typically does not like cream cheese) enjoyed this. I did the tomato/basil version. It was really good, but slightly bland. I will probably add a little bit of garlic salt to the flour mixture.