Chicken and rice with creamy herb sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| ¼ | cup | Dry white wine |
| 1 | teaspoon | Chicken bouillon |
| 4 | 4 oz boned and skinned chicken breast halves | |
| 1 | tablespoon | Water |
| ½ | teaspoon | Cornstarch |
| 6 | ounces | Lowfat cream cheese; with garlic & spices |
| 4 | cups | Cooked rice; hot |
| Chopped fresh parsley | ||
Directions
Bring first 3 ingredients to a boil in a large skillet; add chicken. Cover, reduce heat, and simmer 15, turning chicken after 8 minutes. Remove chicken from skillet. Set aside; keep warm.
Bring cooking liquid to a boil; cook 5 minutes or until reduced to ⅔ cup.
Combine 1 tbsp water and cornstarch; add stirring constantly. Add cream cheese; cook until well-blended, stirring constantly with whisk. Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley.
Per serving: 474 Calories; 10g Fat (19% calories from fat); 30g Protein; 61g Carbohydrate; 75mg Cholesterol; 200mg Sodium Recipe by: Cooking Light - April 1997 Posted to TNT Recipes Digest, Vol 01, Nr 916 by Betsy Burtis <ebburtis@...> on Jan 5, 98