Chicken & rice with creamy herb sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Hot water |
| ¼ | cup | White wine |
| 1 | teaspoon | Chicken flavored bouillon granules |
| 4 | (4 oz) chicken breast halves skinned & boned | |
| ½ | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
| 1 | pack | Neufchatel-style cheese with herbs & spices (or 8 oz. Healthy Choice Fat free cream cheese with herbs & spices) |
| 2 | cups | Hot cooked long grain rice (no salt or fat) |
Directions
Bring hot water, wine and bouillon granules to a boil in large skillet over medium-high heat. Reduce heat and add chicken, simmer 15 minutes; turning after 8 minutes. Remove chicken when done, keep warm. Bring cooking liquid to boil, reduce to ⅔ cup. Combine cornstarch and water and add to liquid. Bring to boil and cook 1 minute, stirring constantly. Add cream cheese and cook until well blended, stirring constantly with wire whisk. To serve: Top rice with chicken, spoon sauce over chicken. Garnish with parsley, if desired.
Yield: 4 servings (287 calories). (From Cooking Light - Jan.-Feb. '91)