Chicken and rice with creamy herb sauce

4 Servings

Ingredients

Quantity Ingredient
¾ cup Water
¼ cup Dry white wine
1 teaspoon Chicken bouillon
4 4 oz boned and skinned chicken breast halves
1 tablespoon Water
½ teaspoon Cornstarch
6 ounces Lowfat cream cheese; with garlic & spices
4 cups Cooked rice; hot
Chopped fresh parsley

Directions

Bring first 3 ingredients to a boil in a large skillet; add chicken. Cover, reduce heat, and simmer 15, turning chicken after 8 minutes. Remove chicken from skillet. Set aside; keep warm.

Bring cooking liquid to a boil; cook 5 minutes or until reduced to ⅔ cup.

Combine 1 tbsp water and cornstarch; add stirring constantly. Add cream cheese; cook until well-blended, stirring constantly with whisk. Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley.

Per serving: 474 Calories; 10g Fat (19% calories from fat); 30g Protein; 61g Carbohydrate; 75mg Cholesterol; 200mg Sodium Recipe by: Cooking Light - April 1997 Posted to TNT Recipes Digest, Vol 01, Nr 916 by Betsy Burtis <ebburtis@...> on Jan 5, 98

Related recipes