Chicken in Creamy Pan Sauce

Chicken in Creamy Pan Sauce

23 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    30 m
Recipe by  PHILADELPHIA Cream Cheese

“Chicken breasts simmered in a creamy sauce make an easy but elegant dinner.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

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

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Reviews (23)

Rate This Recipe
DerAvi
7

DerAvi

I have some chicken breast on the fridge that I don't know what to do- then I saw Kraft video on making this easy chicken in creamy pan sauce- I quickly grabbed my chicken and cream cheese- added caper and chicken broth- it was really good and easy to make! I would definitely make this again- It is even better the next day- the cream cheese make it salty- so no need to add salt- I think a little bit of lemon would be great as well!

Amber Mae
3

Amber Mae

This recipe wasn't bad but it wasn't all that good either. My family ate it and was polite. I added leaks and my sister liked those. It just wasn't anything special and really not worth making again.

blue-eyes
3

blue-eyes

I made this last night, and the sauce ruined the chicken! Although I am a big fan of cream cheese, this came out a runny mess. I thought the bits and chicken broth would add depth, but it still tastes like warm, melted cream cheese poured over chicken. This recipes was a waste of perfectly good chicken breasts. I was surprised too, because I usually love the recipes I try from the kraft magazine. Obviously, I won't be making this again!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 5.3 g
  • 2%
  • Protein
  • 21.4 g
  • 43%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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