Chicken rice with creamy herb sauce
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Recipe by: achary
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3/4 c Hot water
1/4 c White wine
1 ts Chicken flavored bouillon
-granules
4 (4 oz) chicken breast halves
-skinned boned
1/2 ts Cornstarch
1 tb Water
1 pk Neufchatel-style cheese with
-herbs spices (or 8 oz.
-Healthy Choice Fat free
-cream cheese with herbs
-spices)
2 c Hot cooked long grain rice
-(no salt or fat)
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 2/3 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)
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