Yummy Chicken and Smashed Potatoes

Yummy Chicken
1-2 boneless, skinless chicken breasts
1/4 C flour
1/4 tsp dried parsley
1 TBS oil
1 C chicken broth (I used 1 C water+1 tsp chicken bouillion)
4 oz (1/2 of 8-oz pkg) cream cheese, cubed

Mix flour and dried parsley with a little salt and pepper. Coat chicken in flour mixture. (I just press flour on to all sides of chicken in a bowl. You could put everything in a plastic bag and shake until coated). Heat oil in large skillet. (I prefer one with higher sides.) Cook chicken until done. Remove chicken. Add broth to same skillet. Stir to get chicken/flour bits. Add cream cheese. Cook until cheese is melted, stirring with wire whisk. Return chicken to skillet. Turn over to coat both sides with creamy sauce. Cook until chicken is reheated. Place tomatoes (bite-sized pieces) on top for garnish. Pour more sauce over chicken. This is the best alfredo-y sauce I've ever had!!!

Smashed Potatoes
1-2 potatoes per person
1-2 TBS italian salad dressing
cheese to sprinkle on top

Bake potatoes in microwave. (Remember to pierce with a knife so that it won't explode...should take 5-10 minutes, depending on number and size of potatoes). Use a plate to smash potatoes flat like a patty. Heat frying pan to medium-high. Add salad dressing. Add potatoes (they fell apart a bit). Flip after 3-5 minutes. Add grated cheese on top. Cook until cheese is melted. Serve with Yummy chicken (The chicken sauce tastes great on the potatoes too!)
*These recipes are from Kraftfoods magazine.