Type what you have

Ingredients

• ✓ oil
• all-purpose flour
• baking soda
• baking powder
• cumin seed
• white sugar
• milk

Instructions

1. 1 Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
2. 2 Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
3. 3 Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
4. 4 Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

By lj

Ingredients

• ✓ oil
• cayenne pepper
• turmeric
• salt
• wild pacific salmon
• cornstarch

Instructions

1. 1 Combine cayenne, turmeric, and salt in a bowl; add salmon and toss to coat. Set aside for 15 minutes.
2. 2 Heat oil in a skillet over medium-high heat. While oil is heating, sprinkle cornstarch over salmon; toss to coat.
3. 3 Add salmon to the skillet; cook until golden brown, about 1 minute per side.

By Tarama

Ingredients

• ✓ oil
• okra
• gram flour
• salt
• red chili powder
• coriander
• chaat masala
• cumin
• amchoor

Instructions

1. 1 Place thawed okra in a bowl. Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Stir in gram flour, salt, chili powder, coriander, chaat masala, cumin, and amchoor; cook and stir until fragrant, about 2 minutes. Remove from the heat and add to okra; mix until okra is fully coated. Transfer okra to the air fryer basket.
3. 3 Cook in the preheated air fryer for 5 minutes. Flip okra and continue to cook, flipping in 5-minute intervals, until cooked through and crispy, 5 to 10 more minutes.

By Hindustanisakhisaheli

Ingredients

• ✓ oil
• green banana
• chickpea flour
• rice flour
• turmeric
• chili powder
• baking soda
• salt
• water

Instructions

1. 1 Peel bananas and cut into thin slices. Soak in a bowl of salted water for 5 to 10 minutes.
2. 2 Meanwhile, mix chickpea flour, rice flour, turmeric, chili powder, salt, and baking soda in a bowl. Add enough water to moisten the mixture; the batter should be neither too thick nor too runny in consistency. Keep stirring the batter to prevent lumps.
3. 3 Heat a generous amount of oil in a frying pan over medium-high heat.
4. 4 Drain banana slices and pat dry with paper towels. Dip in batter and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes per side.

By Allrecipes Member

Ingredients

• ✓ oil
• red onion
• red bell pepper
• garlic
• ginger
• watermelon
• tomato
• lime juice
• curry powder
• salt
• white sugar

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion, bell pepper, garlic, and ginger; cook and stir until tender, about 5 minutes.
2. 2 Stir watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until watermelon and tomatoes begin to break down, about 10 minutes. Cool.
3. 3 Fill sterilized jars with chutney and seal. Flip jars upside down to mix for 5 minutes; flip right-side up and refrigerate.

By tokonoma

Ingredients

• ✓ oil
• okra
• chickpea flour
• ginger
• lemon juice
• red chile powder
• turmeric
• asafoetida powder
• carom seed
• salt
• chaat masala

Instructions

1. 1 Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
2. 2 Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
3. 3 Serve sprinkled with chaat masala.

By Rhinusmita

Ingredients

• ✓ oil
• chickpea flour
• garlic
• salt
• coriander
• turmeric
• chili powder
• garam masala
• water
• cauliflower
• onion

Instructions

1. 1 Sift chickpea flour into a medium bowl; mix in garlic, salt, coriander, turmeric, chili powder, and garam masala. Make a well in the center; gradually pour water into the well and mix to form a thick, smooth batter.
2. 2 Heat oil in a large heavy saucepan over medium-high heat to 375 degrees F (190 degrees C).
3. 3 While the oil is heating, dip cauliflower florets and onion rings in batter to coat.
4. 4 Working in small batches, fry battered vegetables in hot oil until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

By veggigoddess

Ingredients

• ✓ oil
• onion
• curry powder
• chile pepper
• coconut milk
• butternut squash
• potato
• cumin
• coriander
• turmeric
• cayenne pepper
• cinnamon
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
2. 2 Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

By Madi

Ingredients

• ✓ oil
• chicken breast
• all-purpose flour
• tomato sauce
• onion
• green bell pepper
• green chile pepper
• red chile pepper
• curry powder
• garam masala
• coriander
• cumin
• garlic
• red chile pepper

Instructions

1. 1 Dust chicken with flour in a bowl.
2. 2 Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
3. 3 Cook on Low until chicken is no longer pink at the center, about 6 hours.

By judek27

Ingredients

• ✓ oil
• potato
• onion
• coriander seed
• curry powder
• ginger
• salt
• turmeric
• cumin
• allspice
• cayenne pepper
• cinnamon
• tomato
• pea
• pie crust
• egg white

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl; mash coarsely, then set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Heat oil in a large skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon in hot oil until onion is lightly browned, about 5 minutes. Remove the skillet from heat and stir in tomatoes and peas. Pour into coarsely mashed potatoes and mix until thoroughly combined. Cool filling completely.
4. 4 Cut each pie crust into 8 equal triangles. Spoon filling onto the wide end of each triangle; fold corners over filling to create a triangle-shaped hat. Pinch dough together to form a seal. Brush beaten egg whites over each samosa and arrange on baking sheets.
5. 5 Bake in the preheated oven until samosas are golden brown, about 15 minutes.

By pho1962

Ingredients

• ✓ oil
• tomato
• onion
• garlic
• ginger
• cashew
• cinnamon stick
• cardamom
• bay leaf
• garam masala
• paprika
• salt
• mushroom
• water
• coconut milk

Instructions

1. 1 Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
2. 2 Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
3. 3 Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.

By Plant to Table

Ingredients

• ✓ oil
• red chile pepper
• cumin seed
• coriander seed
• cinnamon stick
• ginger
• garlic
• peppercorn
• clove
• onion
• chicken
• water
• tamarind juice
• salt
• cilantro leaves

Instructions

1. 1 Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
2. 2 Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
3. 3 Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

By Allrecipes Member

Ingredients

• ✓ oil
• all-purpose flour
• cornmeal
• water
• black pepper
• salt
• cauliflower
• vegetable stock
• cornmeal
• soy sauce
• ketchup
• chile-garlic sauce
• salt
• vegetable oil
• onion
• green chile pepper
• garlic
• ginger
• green onion

Instructions

1. 1 Heat oil in a large pot over medium heat.
2. 2 Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
3. 3 Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
4. 4 Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
5. 5 Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
6. 6 Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

By sunwind

Ingredients

• ✓ oil
• lamb chop
• green cardamom
• bay leaf
• cinnamon stick
• cumin seed
• black cardamom
• onion
• garlic
• ginger root
• red chile powder
• turmeric
• salt
• green chile pepper
• tomato
• water
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Transfer to a plate; set aside.
2. 2 Stir in green cardamom pods, bay leaves, cinnamon stick, cumin seeds, and black cardamom pod until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onions are golden brown, about 10 minutes. Stir in chili powder, turmeric, and salt; cook for 1 minute.
3. 3 Add lamb chops, chile peppers, tomatoes, and water; simmer over low heat until lamb is tender, all water has evaporated, and onions have disintegrated into a thick gravy, about 40 minutes. Garnish servings with cilantro.

By Zulfiqar Ali

Ingredients

• ✓ oil
• vegetable oil
• red chile powder
• turmeric
• salt
• white carp
• tamarind pulp
• water
• cumin seed
• onion
• garlic
• red chile powder
• coriander
• salt
• coriander

Instructions

1. 1 Make marinade: Mix together vegetable oil, chile powder, turmeric, and salt in a large bowl until combined. Add fish; mix to thoroughly coat and allow to marinate for about 10 minutes.
2. 2 Make curry: Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
3. 3 Heat oil in a skillet over medium heat; add cumin seeds and stir for a few seconds. Add onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes.
4. 4 Add fish, cover the skillet, and cook for 5 minutes. Add tamarind juice; bring to a boil. Turn fish over; do not over-stir.
5. 5 Mix in chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with cilantro.

By Sushama

Ingredients

• ✓ oil
• all-purpose flour
• salt
• butter
• water
• butter
• onion
• garlic
• green chile pepper
• ginger root
• turmeric
• chili powder
• ground lamb
• salt
• garam masala
• lemon juice

Instructions

1. 1 In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
2. 2 Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
3. 3 Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
4. 4 Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
5. 5 Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

By Kimber

Ingredients

• ✓ oil
• tamarind juice
• green bean
• tomato
• potato
• curry leaf
• onion
• ginger
• garlic
• cardamom pod
• black peppercorn
• coriander seed
• cumin seed
• cinnamon stick
• kashmiri chile pepper
• salt
• beef stewing steak

Instructions

1. 1 Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
2. 2 Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
3. 3 Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
4. 4 Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.

By Allrecipes Member

Ingredients

• ✓ oil
• salt
• black pepper
• turmeric
• sambar powder
• coriander
• garlic
• ginger
• onion
• green chile pepper
• curry leaf
• coconut
• water
• shrimp
• water
• red pepper
• black pepper
• salt

Instructions

1. 1 Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
2. 2 Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
3. 3 Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
4. 4 Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

By aggie889

Ingredients

• ✓ oil
• water
• vegetable oil
• salt
• all-purpose flour
• vegetable broth
• mixed vegetable
• potato
• cinnamon
• tarragon
• celery seed
• cayenne pepper
• coriander
• red pepper flakes
• salt
• cumin
• ginger
• curry powder
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
2. 2 Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
3. 3 Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
4. 4 Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
5. 5 Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.

By DeVera

Ingredients

• ✓ oil
• fenugreek leaves
• cilantro
• salt
• water
• butter
• half and half
• cashew
• turmeric
• coriander
• cumin
• red chile pepper
• cardamom
• tomato
• ginger
• garlic
• green chile pepper
• onion
• chicken breast
• garam masala
• cumin
• turmeric
• red chile pepper
• salt
• lemon juice
• ginger-garlic paste
• yogurt

Instructions

1. 1 Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.
3. 3 Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.
4. 4 Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.
5. 5 Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.

By Suscooking

Ingredients

• ✓ oil
• water
• cornmeal
• seasoned salt

Instructions

1. 1 Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
2. 2 Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
3. 3 Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

By QueenE

Ingredients

• ✓ oil
• ham steak
• coffee
• salt

Instructions

1. 1 Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside. Stir coffee and salt into the hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan. Cook until the mixture has reduced by 1/3. Remove from heat and serve over ham and biscuits.

By Norma

Ingredients

• ✓ oil
• chicken breast
• cream cheese
• chicken broth
• pesto

Instructions

1. 1 Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done, 170 degrees F (75 degrees C). Transfer to plate; cover to keep warm.
2. 2 Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ oil
• onion
• canadian bacon
• cabbage
• beer

Instructions

1. 1 Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

By RunningD

Ingredients

• ✓ oil
• banana
• salt

Instructions

1. 1 Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.
2. 2 Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.

By Victoria M H

Ingredients

• ✓ oil
• chicken breast
• egg noodle
• chicken gravy
• green pea

Instructions

1. 1 Heat oil in a large skillet. Cube chicken into bite-sized pieces and brown in hot oil.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Add hot cooked noodles to chicken in the skillet and pour in gravy and peas. Stir together until ingredients are coated with gravy.
4. 4 Cover skillet, reduce heat to medium-low, and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

By Susan DiMario

Ingredients

• ✓ oil
• potato
• garlic salt
• parsley

Instructions

1. 1 Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
2. 2 Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.

By DAME DE COEUR

Ingredients

• ✓ oil
• egg
• heavy cream
• black pepper
• salt
• zucchini
• bread crumb

Instructions

1. 1 In a heavy saucepan or deep fryer, preheat oil to 350 degrees F (175 degrees C).
2. 2 In a blender, mix the eggs, whipped cream, pepper and salt. Transfer the mixture to a medium bowl.
3. 3 Slice the zucchini into pieces 2 to 3 inches long. Dip the pieces into the egg mixture, then coat them with the bread crumbs.
4. 4 Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and crispy. Drain fried pieces on a paper towel. Repeat until all the slices have been fried.

By KUMLA

Ingredients

• ✓ oil
• hot dog
• bacon
• hot dog bun

Instructions

1. 1 Gather all ingredients.
2. 2 Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes.
4. 4 Drain on a paper towel-lined plate.
5. 5 Serve hot dogs in toasted buns.

By Amy Burrows

Ingredients

• ✓ oil
• chicken breast
• flour
• chicken broth
• cream cheese
• parsley

Instructions

1. 1 Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
2. 2 Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
3. 3 Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

By Kraft