Chicken and Rice With Creamy Herb Sauce

Submitted by Asha1126

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

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 4

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

directions

1. 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.
2. Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
3. Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly.
4. Add cream cheese, cook until well blended, stirring constantly with a whisk.
5. Return chicken to sauce, warm through but do not boil.
6. Serve chicken over rice, spoon sauce over chicken.

Reviews

[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!