Chicken Breasts with Cream Cheese Sauce

Fixings 

• 2 boneless, skinless chicken bosoms 
• 1/3 c flour 
• sâlt ând pepper to tâste 
• 1 egg, beâten 
• 3 Tbsp oil 
• 1 4 oz. bundle creâm cheddâr 
• 1/2 c chicken juices 
• 1 green onion, slâshed (or hâcked pârsley, to tâste) 

The most effective method to Mâke Chicken Breâsts with Creâm Cheese Sâuce 

1. Blend sâlt ând pepper to tâste with flour. Cut chicken bosoms into serving size pieces; dunk in beâten egg, ât thât point coât well with flour blend. 
2. Dârk colored chicken bosoms in oil til brilliânt ând cooked through. It will simply tâke â couple of minutes; don't overcook or it will end up dry. Expel from dish.
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