In a large skillet, heat oil and and melt butter together over medium-low heat.
Combine flour, salt, pepper, and garlic and mix well.
Lightly coat both sides of each chicken breast in seasoned flour.
Saute in butter/oil until golden brown, turning once.
Remove chicken from pan (leaving pan on heat), place in an oven safe dish and put in 325°F oven to keep warm.
Meanwhile, add chicken broth to pan. Stir, scraping the bottom of the pan.
Bring the broth to a simmer and add cream cheese cut into chunks.
Once cream cheese has melted, add mustard and continue to simmer until sauce starts to thicken, stirring frequently.
Remove chicken from oven, check for doneness. If done, top with sauce and serve immediately.
This recipe was developed using this exact type of frozen, boneless, skinless chicken breasts. I can only guarantee the results using this type. Cooking time will vary based on the thickness of the chicken breasts you use. I suggest using a meat thermometer to ensure doneness. It’s an easy way to get chicken cooked throughout without overcooking it.
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