4 small boneless skinless chicken breast halves (1 pound)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz (1/2 of an 8-oz package) Cream Cheese, cubed
1 Tbsp chopped fresh parsley ( I use dried.)
Place the chicken inside a resealable plastic bag, along with the flour; seal bag. Shake chicken around a bit to coat evenly with flour. Set aside.
Heat oil in large skillet on medium heat. Add the chicken and cook 5 to 6 minutes on each side or until it’s cooked to 165 degrees. Remove chicken, reserving drippings in the skillet. Cover chicken to keep warm.
Add broth to skillet. Stir to scrape up all those flavorful brown bits from the bottom of the skillet.
Add the cream cheese. Cook 2 to 3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
Return the chicken to the skillet; turn over to coat both sides with the creamy sauce. Cook 2 minutes or until the chicken is heated through.
Transfer chicken to serving platter. Sprinkle with parsley and/or top with quartered cherry tomatoes before drizzling with remaining sauce and then 2 Tbsp. of fresh basil.
©Copyright. June 2016. Linda Leier Thomason
All Rights Reserved.