Chicken in Creamy Pan Sauce - 4g Carbs, 0g Fiber, 1g Sugar
From: www.kraftrecipes.com
Prep time: 10 min
Total time: 30 min
Servings: 4
4 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
COAT chicken with flour. Heat oil in large skillet on medium heat. Add
chicken; cook 5 to 6 min. on each side or until done (165 degrees 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 whisk.
RETURN chicken to skillet; turn to coat both sides of each breast with
sauce. Cook 2 min. or until chicken is heated through. Sprinkle with
parsley.
Kraft Kitchens Tips - -
Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.
Note:
If possible, use a large skillet with sloping sides when preparing this
recipe. Not only does this allow you to easily turn the chicken pieces
but the larger surface area speeds up the evaporation of the cooking
liquids which, in turn, allows the chicken to brown more quickly.
Variations - -
Prepare recipe as directed. Transfer chicken to serving platter, then
top with one of the following options: Spinach-Bacon: Top chicken with
1 cup baby spinach leaves. Drizzle with sauce; sprinkle with 2 slices
cooked and crumbled OSCAR MAYER Bacon. Tomato-Basil: Top chicken with
1 cup quartered cherry tomatoes. Drizzle with sauce; sprinkle with
2 Tbsp. chopped fresh basil.
Servings: 4
Nutrition per Serving:
280 Calories, 16g Total Fat, 7g Saturated Fat, 105mg Cholesterol,
270mg Sodium, 4g Carbs, 0g Dietary Fiber, 1g Sugars, 28g Protein,
Vitamin A: 8 %DV - Vitamin C: 2 %DV - Calcium: 4 %DV - Iron: 6 %DV
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