CHICKEN AND RICE WITH CREAMY HERB SAUCE
3/4 cup water
1/4 cup dry white wine
1 teaspoon chicken bouillon granules
4 (4 oz each) skinless boneless chicken breasts
1 tbsp water
1/2 tsp cornstarch
3 ounces light cream cheese with garlic and spices
4 cups hot cooked long-grain rice
chopped fresh parsley (for garnish)
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 chicken cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 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.
Servings: 4
Source: Cooking Light, April 1997
3/4 cup water
1/4 cup dry white wine
1 teaspoon chicken bouillon granules
4 (4 oz each) skinless boneless chicken breasts
1 tbsp water
1/2 tsp cornstarch
3 ounces light cream cheese with garlic and spices
4 cups hot cooked long-grain rice
chopped fresh parsley (for garnish)
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 chicken cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 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.
Servings: 4
Source: Cooking Light, April 1997
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