Farmhouse Chicken Dinner

Ingredients

• 2 cups baby carrots 
• 4 small chicken breast halves bone-in skinless
• 14.5 ounce chicken broth fat-free divided reduced-sodium canned
• 0.3 cup flour 
• 2 tablespoons parsley fresh chopped
• 2 cups brown rice instant uncooked
• 0.3 cup 1/4 cup kraft light zesty italian dressing light italian kraft
• 8 ounce philadelphia neufchatel cheese cubed
• 1  onion cut into wedges
• 0.5 teaspoon pepper 

Equipment

• frying pan
• slotted spoon

Directions

1. Mix flour and pepper in shallow dish.
2. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour.
3. Heat dressing in large nonstick skillet on medium heat.
4. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken.
5. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done (165 degrees F).
6. Meanwhile, cook rice as directed on package; spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
7. Add Neufchatel and remaining broth to skillet; cook on high heat 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.