#2142 - Chicken and Dijon Sauce

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
1/2 tsp. garlic powder
1/2 cup chicken broth
6 TBSP Dijon mustard
1/3 cup Philadelphia cream cheese spread (room temperature)
1 tsp. parsley flakes
1 TBSP cooking oil

In a bowl add chicken broth, mustard, softened cream cheese spread, parsley flakes and garlic powder--stir until mixed--set aside. Salt and pepper both sides of chicken breasts. In a skillet add oil--turn heat to medium and brown both sides of chicken breasts. Grease a 9 x 13 glass baking dish. Pour some of the mustard sauce in the dish, place chicken breasts on the sauce and pour the rest of the mustard sauce over the chicken breasts. Cover with foil and bake at 350 degrees for 20 minutes, then turn chicken pieces and bake another 20 minutes.