Farmhouse Chicken Dinner

Yield: 4 servings

1/4 C flour
1/2 t pepper
4 small bone-in chicken breast halves, skin removed
1/4 C zesty italian dressing
2 C baby carrots
1 med. onion cut into wedges
1 can (14 1/2 oz) chicken broth, divided
2 C brown minute rice, uncooked
4 oz neufchatel cheese (or cream cheese)
2 T chopped fresh parsley

Mix flour and pepper in shallow dish. Add chicken; turn evenly to coat both sides with flour mixture. Shake off excess. Heat dressing in skillet on medium heat. Add chicken, meat side down, cook 5 to 6 min or until golden brown. Turn chicken over; add carrots, onions and 1 C of broth. Cover. Reduce to med-low heat and simmer 20 min. or until carrots are tender and chicken is cooked through.

Meanwhile prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from stew; place over rice. Cover to keep warm. Add neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to med-low, simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.