"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken in Creamy Pan Sauce Recipe

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This recipe for Chicken in Creamy Pan Sauce, by , is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda (Smith) Emrich
Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 small boneless chicken breast halves
2 tbsp. flour
1 tbsp. oil
3/4 c. fat-free reduced sodium chicken broth
4 oz. Philadelphia Cream Cheese, cubed
1 tbsp. chopped parsley

Directions:
Directions:
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.

Heat oil in a large skillet on medium heat. Add the chicken and cook 5-6 minutes on each side or until chicken center is 165. Remove chicken, reserving drippings in the skillet. Cover chicken to keep warm.

Add broth to the skillet. Stir with a wooden spook to scape up all the browned bits. Add cream cheese. Cook 2-3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.

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

Transfer chicken to a serving platter. Sprinkle with the parsley.

Personal Notes:
Personal Notes:
You can also top with quartered cherry tomatoes.

 

 

 

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