Farmhouse Chicken Dinner

This was last night's dinner, and boy was it good!  It's been awhile since I tried something completely new.  I found this recipe on kraftrecipes.com and made some of my own changes.

Farmhouse Chicken Dinner
1/4 cup flour
1/2 tsp pepper
1/2 tsp garlic powder (optional)
3-4 boneless, skinless chicken breasts, or bone-in chicken breast halves
1/4 cup zesty Italian dressing
2 cups baby carrots
1 small onion, cut into wedges
1 can (14.5oz) reduced sodium chicken broth, divided
2 cups instant brown rice
4oz cream cheese, cubed
2 Tbsp fresh chopped parsley, or dried parsley

Mix flour, pepper, and garlic powder in shallow dish and add chicken, turn to coat.  Heat dressing in large non-stick skillet on medium heat.  Add chicken and cook 5-6 minutes until golden brown.  Turn chicken and add carrots, onion wedges, and 1 cup chicken broth. 

Cover and simmer on medium-low heat 20 minutes or until chicken is done.  Meanwhile, cook rice.

Once chicken and rice are done, spoon rice onto a serving platter and then transfer cooked chicken onto and rice and use slotted spoon to transfer vegetables to platter as well.  I just spooned the rice into another, smaller skillet and topped it with the chicken and veggies and then covered to keep warm.  I don't have a family or friends over to serve so I decided to go practical and keep the food warm in a skillet.
Then, add the cream cheese and remaining chicken broth to first skillet.  Cook on medium-high heat for 5 minutes or until cheese is completely melted and incorporated, stir constantly.  Simmer on medium-low heat 3-5 minutes until slightly thickened, stir occasionally.  At this point I stirred in the dried parsley I was using.  If you have fresh parsley wait to top with at the end.  Spoon thickened sauce over the chicken and veggies; top with fresh parsley.

You know it - delicious!