Chicken and Rice With Creamy Herb Sauce

Name: Chicken and Rice With Creamy Herb Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3/4 cup water; 1/4 cup dry white wine; 1 teaspoon chicken bouillon granule; 4 (4 ounce) boneless skinless chicken breast halves; 1 tablespoon water; 1/2 teaspoon cornstarch; 0.5 (6 ounce) container light cream cheese, garlic and spices flavored; 4 cups hot cooked long-grain rice

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Recipe by Asha1126

This recipe comes from the best of Cooking Light magazine all time favorites from readers. It's simple and easy.

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup water
¹⁄₄

cup dry white wine
1

teaspoon chicken bouillon granule
4

(4 ounce) boneless skinless chicken breast halves
1

tablespoon water
¹⁄₂

teaspoon cornstarch
0.5

(6 ounce) container light cream cheese, garlic and spices flavored
4

cups hot cooked long-grain rice

DIRECTIONS

Bring first three ingredients to a boil in a large skillet, add chicken. Cover, reduce heat, and simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from pan, set aside and keep warm.
Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly.
Add cream cheese, cook until well blended, stirring constantly with a whisk.
Return chicken to sauce, warm through but do not boil.
Serve chicken over rice, spoon sauce over chicken.

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