Lemon Cream Chicken

Preparation:

Preparation: Cut the chicken breast into chunks and lightly brown it in a pan with 3 tablespoons of oil. Wet it with the lemon juice, salt and pepper and cook over a moderate heat for about 15 minutes, adding a little hot water if necessary. After this time, remove the chicken chunks from the pan and pour in the Philadelphia, which you first diluted with the milk. Season with salt and pepper, add the parsley and let the cream cook for a few minutes. Return the chicken to the pan, mix well and serve.