Chicken in Creamy Pan Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
small boneless skinless chicken breast halves (1 lb.) 2 Tbsp. flour 1 Tbsp. oil 3/4 cup fat-free reduced-sodium chicken broth 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 1 Tbsp. chopped fresh parsley
Makes: 4 servings
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.
bon na petite
Number of Servings: 4
Recipe submitted by SparkPeople user JUNHENG.
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.
bon na petite
Number of Servings: 4
Recipe submitted by SparkPeople user JUNHENG.
Nutritional Info Amount Per Serving
- Calories: 173.5
- Total Fat: 9.6 g
- Cholesterol: 29.7 mg
- Sodium: 389.4 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 2.6 g
- Protein: 10.1 g
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