Chicken in Creamy Pan Sauce

4 boneless, skinless chicken breasts (1 pound), cut into strips
2 Tbsp flour
1 Tbsp oil
3/4 cup chicken broth
4 oz cream cheese, cubed
1 Tbsp parsley

Coat chicken with flour. Heat oil in skillet. Add chicken. Cook 8-10 minutes or until cooked through. Remove chicken from skillet, reserving drippings in skillet. Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce begins to thicken, stir constantly. Return chicken to skillet and toss in sauce to coat. Cook 2-4 minutes or until chicken is heated through. Sprinkle with parsley.

Serves 4