Chicken and Rice With Creamy Herb Sauce

"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
Ingredients:
8
Serves:
4
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ingredients

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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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Reviews

  1. bluemoon downunder
    This is SO easy and very tasty. A good midweek meal. I used ½ wine and ½ chicken stock and added some garlic powder, dried thyme and dried sage (as I felt it needed some herbs and the cream cheese I was using was not flavoured) but I otherwise followed the recipe exactly. Thanks for sharing this recipe!
     
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