According to Emily:
This recipe has very unassuming origins (the Philadelphia Cream Cheese cookbook, which my mom gave me after finding it on sale somewhere), but is delicious and very easy to make. Last year, during my LL.M. program, my roommate and I made it at least once a month, and it always receives rave reviews from anyone who tries it. Generally, I pair it with mashed potatoes and veggies, but rice (yellow, brown, or white) is also a good alternative.
From the Kraft website.
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 large onion, slivered
2 cloves garlic, minced
1 Tbl flour
2 tsp smoked paprika
1 cup chicken broth
1/2 cup canned crushed tomatoes
1/2 cup cream cheese
2 Tbl chopped fresh chives
Heat half the oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides. Remove from skillet.
Heat remaining oil in skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in flour and paprika; cook and stir 1 min. Add broth and tomatoes. Return chicken to skillet; cover. Simmer 15 min. or until chicken is done (165ºF).
Add cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Stir in chives.