My favorite "go-to" recipe for chicken!

Whenever I'm running behind schedule and haven't made any decisions about dinner, I fall back on my tried & true, yummy Cream Cheese Pan Chicken.
Every always seem to love it, and it's made with ingredients most people keep on hand. I serve it to my hubby and son, but it's good enough to serve to company, too.

Without further ado, the recipe:

4 small boneless, skinless chicken breasts halves (about 1 pound)

1/2 teaspoon kosher salt

fresh ground black pepper, to taste

2 tablespoons flour

1 tablespoon extra virgin olive oil (I use Bertolli)

3/4 cup chicken broth (I use Progresso Reduced Sodium)

4 ounces Philadelphia cream cheese

1 tablespoon chopped fresh parsley

Coat chicken with salt, pepper, and flour. Heat oil in large skillet on medium heat. Add chicken, cook 5-6 minutes on each side or until cooked through. Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep it warm.

Add broth to skillet; stir to scrape up browned bits from bottom. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring occasionally with wire whisk.

Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken if heated through again. Sprinkle with fresh parsley (or your favorite fresh herb.)