Entrée

Chicken in Creamy Pan Sauce

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prep time

30 min

total time

30 min

makes

4 servings, 1/4 recipe (177 g) each

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video by: kraft

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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rating

Delicious! We make it with rice and actually use the sauce orver the rice instead of soy or butter.
posted by Coyote9 | on 5/13/2013

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This recipe was so easy to make and tasted so good!! I will definitly make this recipe again.
posted by hottdee | on 11/21/2012

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Soooooo delish!!! Def will make this again:)
posted by a cook | on 5/24/2012

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Delicious!
posted by Nancyhowatt | on 3/15/2012

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I love this recipe! I have made it many times, its so quick and simple. Its a great way to use up my cherry tomatoes from my garden in the fall.
posted by a cook | on 1/8/2012

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So easy and tasty. I add some fresh lemon thyme from my garden. Perfect.
posted by abcook1 | on 8/10/2011

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This was amazing! best Recipe my significant other and I have made yet...
posted by HJC21 | on 3/9/2011

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DELICIOUS!! Used light cream cheese and added tsp. of dijon mustard as suggested. I also used approx. 1/2 cup roasted red peppers. Needed more than a tsp. oil (used EVOO) to brown the chicken. Next time will likely double the amount of sauce. Served over rotini noodles sprinkled with parm. cheese. Again DELICIOUS!!
posted by rondalowe | on 2/23/2011

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Kids loved this! Made with herb & garlic cream cheese. served with basmati rice, sugar snap peas & baby carrots.
posted by a cook | on 1/13/2011

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It's even better if you add zuchinni, green/red pepper & brocolli into the mix! Very creamy and luxurious -- forget about going to the restaurant for alfredo pasta when you can make this!
posted by Bguy | on 9/1/2009