14 oz chicken broth fat-free divided reduced-sodium canned
0.3 cup flour
2 Tbsp parsley fresh chopped
0.3 cup 1/4 cup kraft lite zesty italian dressing italian kraft
4 oz philadelphia neufchatel cheese cubed ()
1 onion cut into wedges
0.5 tsp pepper
Equipment
frying pan
slotted spoon
Directions
Mix flour and pepper in shallow dish.
Add chicken; turn to coat both sides of each piece. Gently shake off excess flour.
Heat dressing in large nonstick skillet on medium heat.
Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken.
Add carrots, onions and 1 cup broth; cover. Simmer on medium-low heat 20 min. or until chicken is done (165F). Meanwhile, cook rice as directed on package.
Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
Add Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.
