Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Productlimited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.
COAT chicken in flour. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until cooked through (170°F). Remove chicken to plate; cover to keep warm.
ADD 3/4 cup of the broth to skillet; stir with wooden spoon to scrape up browned bits from bottom of skillet. Add cream cheese; cook until melted, stirring constantly. Simmer 2 min. until sauce thickens slightly. Return chicken to skillet. Cook until heated through, turning chicken over to coat with sauce.
MEANWHILE, bring remaining broth and water to boil in medium saucepan on high heat. Add vegetables; simmer, uncovered, 3 min. or until vegetables are crisp-tender. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed. Spoon chicken and sauce over rice mixture; sprinkle with parsley.