Chicken & rice with creamy herb sauce

4 Servings

Ingredients

Quantity Ingredient
¾ cup Hot water
¼ cup White wine
1 teaspoon Chicken flavored bouillon granules
4 (4 oz) chicken breast halves skinned & boned
½ teaspoon Cornstarch
1 tablespoon Water
1 pack Neufchatel-style cheese with herbs & spices (or 8 oz. Healthy Choice Fat free cream cheese with herbs & spices)
2 cups Hot cooked long grain rice (no salt or fat)

Directions

Bring hot water, wine and bouillon granules to a boil in large skillet over medium-high heat. Reduce heat and add chicken, simmer 15 minutes; turning after 8 minutes. Remove chicken when done, keep warm. Bring cooking liquid to boil, reduce to ⅔ cup. Combine cornstarch and water and add to liquid. Bring to boil and cook 1 minute, stirring constantly. Add cream cheese and cook until well blended, stirring constantly with wire whisk. To serve: Top rice with chicken, spoon sauce over chicken. Garnish with parsley, if desired.

Yield: 4 servings (287 calories). (From Cooking Light - Jan.-Feb. '91)

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