Place chicken inside a resealable plastic bag, along with the flour, seal bag. Shake chicken around a bit to coat evenly with the flour. Set aside.
Heat oil in a large skillet on medium heat. Add the chicken and cook 5-6 minutes on each side or until it's cooked through. Remove chicken, reserving dripping sin the skillet. Cover chicken to keep warm.
Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
Add the cream cheese. Cook 2-3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
Return the chicken to skillet; turn over to coat both sides with the creamy sauce. Cook 2 minutes or until chicken is heated through.
Transfer chicken to a serving platter. Sprinkle with parsley. You can also top it with a cup of quartered cherry tomatoes. Then drizzle with sauce and then 2 tbsp of fresh basil.