1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can condensed cream of chicken soup
1 cup chicken broth
1 (3 ounce) package instant lemon pudding mix
1 cup sliced fresh strawberries
1/4 cup sliced strawberries
1/4 cup sliced cherries
1 (14 ounce) can maraschino cherries, drained
Heat oil in a large skillet over medium heat. Add chicken and saute until lightly browned; drain and set aside.
Heat remaining oil in skillet over medium heat. Add cream cheese and cream of chicken. Saute until the chicken is pink, about 5 minutes.
Add peas and potatoes and cook until tender. Stir in chicken broth and simmer until all the liquid is absorbed and the sauce thickens, about 10 minutes.
Serve chicken with pudding mix, cherries and strawberries.