4 small boneless skinless chicken breast halves
2 tablespoons flour
1 tablespoon oil
3/4 cup fat-free, reduced-sodium chicken broth
4 ounces PHILADELPHIA Cream Cheese, cubed
1 tablespoon chopped fresh parsley
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. 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.