Chicken in Creamy Pan Sauce

Here's a recipe I discovered in a Kraft food magazine a few years back.  It's easy to make and inexpensive.  I have included my changes to the recipe.  Enjoy!

4 small boneless skinless chicken breast halves (1 lb)
2 Tbsp flour
1 Tbsp oil
3/4 cup chicken broth
4 oz (1/2 pkg) cream cheese, cubed
2 Tbsp grated Parmesan cheese
2 tsp Dijon mustard
1 bunch fresh spinach
juice of 1/2 lemon
1/2 lb Egg noodles, cooked according to package directions
1 Tbsp chopped fresh parsley (I use dried)
6 cherry tomatoes, quartered

1. Place the raw 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.
2. Heat oil in a large skillet on medium heat.  Add the chicken and cook 5 to 6 minutes on each side or until it's cooked through (165 deg).  Remove chicken, reserving drippings in the skillet.  Cover chicken to keep warm.
3. Add broth to the skillet.  Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
4. Add the cream cheese.  Cook 2 to 3 minutes, or until the cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
5. Add in Parmesan cheese and dijon mustard.  Stir until cheese melts.
6. Return the chicken to skillet; turn over to coat both sides with the creamy sauce.  Cook 2 minutes or until the chicken is heated through.
7. On a serving platter, place egg noodles, then spinach (sprinkled with lemon juice), then chicken, then chicken sauce, then tomatoes, then top with parsley.