Chicken and Rice in Wine-herb Sauce

echo echo's Note:

Very presentable and easy to make. Time does not include cooking time for the rice. I use the light whipped cream cheese with garlic and herbs. I believe you can substitute Boursin or other spreadable cheese, as well, though I haven't tried that.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• ¼ cup dry white wine
• ¾ cup water
• 1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
• 4 boneless skinless chicken breast halves
• 1 tablespoon water
• ½ teaspoon cornstarch
• 3 ounces cream cheese with garlic and herbs
• 3 cups hot cooked long-grain rice
• fresh parsley , chopped

Directions:

1. Bring the wine, water and bouillon granules to a boil in a large skillet.
2. Add the chicken, cover, reduce heat, and simmer 15-20 min (or until fully cooked), turning chicken halfway through.
3. Remove the chicken to a plate and keep warm.
4. Bring the liquid in the skillet to a boil and cook about 5 min until reduced to 2/3 cup.
5. Combine 1 Tbs water with cornstarch; add to skillet, bring to a boil, and cook 1 min, stirring constantly.
6. Add cream cheese and cook until well blended, stirring constantly with a whisk.
7. Serve chicken over rice, spoon sauce over chicken and sprinkle with parsley.

Reviews

[JD's K9 Queen]

This was great & easy! A great way to make a cream sauce without cream. I mixed w/ penne instead of rice beacause I had some already cooked up. Either way would be good.

[~Nimz~]

This was a quick and easy dish to put together on a week night. I made this for my daughter and I and it turned out great. My sauce was a little too thick so I thinned it with a little more chicken bouillon and water and that worked find. That was the only change I made. Thanks for sharing.

[lilquiz]

oops, forgot to post my stars! good one echo!