Place cream cheese in a small microwave-safe bowl or cup. Cover with a damp paper towel. Microwave on high power for 20-40 seconds or until cream cheese is very soft. Stir until nice and smooth then, slowly add the milk. Stir again until all of the milk is incorporated and the mixture is smooth and creamy. Set aside.
Return the chicken to the pan and cover. With the heat on low, cook for about 3 minutes or until chicken is warmed through. Top with the lemon slices and sprinkle with extra chopped rosemary (and sprigs, if desired) and sun-dried tomatoes, for garnish.
See Café Tips above in the post for further instructions and detailed tips.