Chicken in Creamy Pan Sauce

Ingredients

• 4 ounces philadelphia cream cheese cubed
• 0.8 cup chicken broth fat-free reduced-sodium
• 2 tablespoons flour 
• 1 tablespoon parsley fresh chopped
• 1 tablespoon oil 
• 4 small chicken breast halves boneless skinless

Equipment

• frying pan
• whisk

Directions

1. Coat chicken with flour.
2. Heat oil in large skillet on medium heat.
3. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F).
4. Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
5. Add broth to skillet; stir to scrape up browned bits from bottom of skillet.
6. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
7. Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through.
8. Sprinkle with parsley.