1 pound skinless, boneless chicken breast halves
1 cup soy sauce
1 tablespoon vegetable oil
1 (8 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese
Place chicken breasts in a large resealable plastic bag; pour soy sauce over breasts; seal bag and shake to coat.
Heat oil in a medium skillet over medium high heat. Add chicken; cook, turning frequently, for 3 to 4 minutes on each side or until no longer pink. Remove chicken and set aside.
In a small mixing bowl combine cream cheese and remaining soy sauce. Stir together until smooth.