Chicken in Creamy Pan Sauce

Jazz gave this an 8. She said if I had cooked rice to go with it, she would have given it a 10.
Alex gave it a 10 but he is always trying to kiss up to me.

4 boneless skinless chicken breasts
2 Tbspn flour
1 Tablespoon oil
3/4 cup reduced chicken broth
4 oz Philadelphia Cream Cheese

Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken, cook on each side until cooked through.
Remove chicken from skillet. Cover chicken to keep warm.

Add broth to skillet. Stir to scrape up browned bits from bottom of skillet. Add cream cheese. Cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken. Stirring constantly with wire whisk.

Return chicken to skillet. Turn over both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through.