Farmhouse Chicken and Rice

I found this version of a Kraft recipe on Allrecipes and it turned out really good!

INGREDIENTS:

* 1/4 cup flour
* 1/2 teaspoon pepper
* 4 skinless chicken breast halves
* 1/4 cup Lite Italian Dressing
* 2 cups baby carrots
* 1 onion, cut into wedges
* 1 (10 ounce) can chicken broth, divided
* 1 1/2 cups instant white rice, uncooked
* 1/4 cup Light Cream Cheese
* 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Mix flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 minutes or until carrots are tender and chicken is cooked through (170 degrees F).
2. Meanwhile, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
3. Add cream cheese spread and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 minutes or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.

Serves: 4-5