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

Kraft
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

235 calories; 14.3 g total fat; 84 mg cholesterol; 338 mg sodium. 5.3 g carbohydrates; 21.4 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2007
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! Read More
(9)

Most helpful critical review

Rating: 3 stars
10/21/2007
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. Read More
(5)
38 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/02/2007
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! Read More
(9)
Rating: 5 stars
10/02/2007
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! Read More
(9)
Rating: 5 stars
12/02/2007
This was really good. I added a dry packet of Italian Dressing and some onion powder. I left the chicken in the broth to simmer for about 10 minutes with the Italian Dressing Packet and onion powder. I also used a seasoning called "Slap Ya Mama" it adds a hot cajun kick to the dish. Then I added the cream chease. Good over noodles or rice. Read More
(6)
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Rating: 3 stars
10/21/2007
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. Read More
(5)
Rating: 5 stars
11/08/2007
I did add garlic powder onion salt and pepper for flavor. It turned out pretty good. Read More
(3)
Rating: 1 stars
09/26/2007
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! Read More
(3)
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Rating: 4 stars
10/10/2007
I made a few small changes to the recipe. My husband and I both liked it though! VERY FILLING. I sauted some onion before frying the chicken...Added some mushrooms before I made the "sauce"...Used a bit of sour cream and a small amount of cornstarch to thicken up the sauce. VERY GOOD. Kinda like chicken fried steak only chicken fried chicken. I served it with mashed potatoes and cheesy beans! Read More
(3)
Rating: 4 stars
04/14/2015
I was looking for a creamy sauce for chicken when I came across this awesome recipe. I used chicken leg meat as that is what I had on hand it worked well. I added a little garlic onion powder & pepper (as other reviewers suggested) and was sure to really break up the creamcheese... it was very tasty. My son liked it and said "You have to make this again" Given the ease & tasty results I will definitely be adding this to my goto recipe list. Thanks for sharing! Read More
(2)
Rating: 4 stars
10/10/2007
This was very good I did make a few changes of my own. When melting the cream cheese I added garlic powder pepper onion powder(just a pinch) and chopped up red pepper. To top it off I used cilantro instead of parsley and a little bit of grated sharp cheddar. It was tasty my fiance was raving about it all night! I went by the recipe for 2 servings I think next time I will adjust the amounts it could have used a little more cream cheese and oil. Read More
(2)
Rating: 4 stars
10/28/2007
Loved the recipe. I did add some extras to it. I added a sprinkle of garlic powder and onion powder to the flour mixture along with ground pepper then cooked it in the olive oil. I allowed it to brown very lightly and it was awesome. When the sauce was simmering I added some sun-dried tomatoes that enhanced the taste and gave it some color. Served with rice and broccoli and makes a great dish. Thanks for the recipe.. Read More
(2)