Ingredients

4 small boneless skinless chicken breasts (1 lb./500 g)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup 25%-less-sodium chicken broth
1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
1 Tbsp. chopped fresh parsley

Just Follow Our Simple Steps

1. PLACE the chicken inside a resealable plastic bag, along with the flour; seal bag. Shake chicken around a bit to coat evenly with the flour. Set aside.

2. HEAT oil in a large skillet on medium heat. Add the chicken and cook 5 to 6 min. on each side or until it's cooked through (170 °F). Remove chicken, reserving drippings in the skillet. Cover chicken to keep warm.

3. ADD broth to the skillet. Stir with a wooden spoon to scrape up all those flavourful browned bits from the bottom of the skillet.

4. ADD the cream cheese spread. Cook 2 to 3 min. or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.

5. RETURN the chicken to skillet; turn over to coat both sides with the creamy sauce. Cook 2 min. or until the chicken is heated through.