1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
salt to taste
1 (8 ounce) package chicken string beans or corn
1/2 cup water
2 drops hot sauce
Heat oil in shallow pan or frying pan over low heat. Spray skillet with cooking spray. Fry chicken until no longer pink and brown. Stir with salt and top with bean mixture. Fry for about 6 to 8 minutes or until lightly browned.
Add the seasoning mix of chicken and rub evenly on both sides of the pan. Turn heat down.
Pour beans evenly into pan. Fry 5 to 10 minutes on each side or until bubbly. Pour cream cheese over beans and begin to heat again. Fry for about 10 minutes or until thickened.
Return chicken pieces to pan and stir to coat. Heat oil in pan over medium heat, place 1/2 cup in skillet and cook 3 inches, scraping bottom of skillet. Reduce heat to medium-low and continue cooking until chicken is cooked through and juices run clear. Remove chicken pieces and let stand on a plate in center of pan for 10 minutes.
Return chicken pieces to skillet and mix with the bean mixture. Transfer to chicken and sprinkle with hot sauce. Bring to a boil and cook 10 minutes, turning occasionally, to 1 minute.