Chicken and Rice with Creamy Herb Sauce

Chef Thomas

Chicken and Rice with Creamy Herb Sauce

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Ingredients

• 3/4 cup water
• 1/4 cup dry white wine
• 1 teaspoon chicken-flavored bouillon granules
• 4 (4 oz.) boneless, skinless, chicken breast halves
• 1 tablespoon water
• 1/2 teaspoon cornstarch
• 1/2 (6 oz.) tub light cream cheese with garlic and spices (Healthy Choice)
• 4 cups hot cooked long-grain rice
• Chopped fresh parsley

Instructions

1. Bring first three ingredients to a boil in a large skillet, then add chicken.
2. Cover, reduce heat and simmer fifteen minutes, turning chicken after eight minutes. Remove chicken from skillet. Set aside and keep warm.
3. Bring cooking liquid to a boil, then cook five minutes or until reduced to 2/3 cup.
4. Combine one tablespoon water and cornstarch and add to skillet.
5. Bring to a boil and cook one minute, stirring constantly.
6. Add cream cheese and cook until well blended.
7. Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley.

Nutrition

Calories

1604 cal

Fat

41 g

Carbs

228 g

Protein

60 g

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