1Bring carrots and broth to boil in large skillet over medium-high heat,cover,reduce heat to medium-low and simmer for 8-10 minuet or until carrots are tender but crisp.
NOTE. I have use frozen carrots for this. Just reduce the cooking time.
2Uncover and simmer 8-10 more minuets until most of broth is absorbed and carrots are tender.
3Remove form heat and add cream cheese. Stir until melted. Sprinkle with chives