This recipe is a true keeper! It was described by DH as "the best chicken you have ever made." As you can tell from the picture, I didn't give the cream cheese enough time to soften, so it was bit clumpy. DH didn't seem to mind, though.
2 boneless skinless chicken breasts
1 can chicken broth
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 oz cream cheese, softened
1 1/2 Tablespoons flour
1 Tablespoon white wine
Cook brown rice according to package directions (instead of water, I cooked mine in extra chicken broth). Season chicken with salt and pepper. Place chicken over olive oil in a pan over medium heat. Add red pepper flakes and garlic. After 2 minutes, add white wine to pan to deglaze. Cook about 1 minute. Add 3/4 can chicken broth to pan. Bring to a boil and then lower heat to simmer for 20 - 25 minutes until chicken is cooked. Remove chicken. In pan, add flour and remaining broth. Mix well. Add cream cheese until thick. To serve: place chicken over cooked rice, and pour sauce over top.
Source: Amber's Delectable Delights amberskitchen.blogspot.com