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Chicken in Creamy Pan Sauce

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recipe by: kraft

What You Need

4 small boneless skinless chicken breasts (1 lb./450 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

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 (170°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 spread; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk.

RETURN chicken to skillet; turn to evenly coat both sides of each breast with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

kraft kitchens tips

Substitute
Substitute 4 bone-in pork chops (1-1/2 lb./675 g) for the chicken.
Special Extra
Stir 2 Tbsp. Kraft 100% Parmesan Grated Cheese or 2 tsp. Dijon mustard into cream cheese sauce before the final 2-min. simmer time.
Note
A skillet with sloping sides is best for this recipe because you have more room to turn the chicken breasts over and it also aids evaporation which in turn speeds browning.
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