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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken in Creamy Pan Sauce Recipe

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This recipe for Chicken in Creamy Pan Sauce is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 165º. 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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