Chicken and Rice in Wine-herb Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Very presentable and easy to make. Time does not include cooking time for the rice. I use the light whipped cream cheese with garlic and herbs. I believe you can substitute Boursin or other spreadable cheese, as well, though I haven't tried that. Ingredients:
1/4 cup dry white wine |
3/4 cup water |
1 teaspoon chicken bouillon granules or 1 chicken bouillon cube |
4 boneless skinless chicken breast halves |
1 tablespoon water |
1/2 teaspoon cornstarch |
3 ounces cream cheese with garlic and herbs |
3 cups hot cooked long-grain rice |
fresh parsley, chopped |
Directions:
1. Bring the wine, water and bouillon granules to a boil in a large skillet.
2. Add the chicken, cover, reduce heat, and simmer 15-20 min (or until fully cooked), turning chicken halfway through.
3. Remove the chicken to a plate and keep warm.
4. Bring the liquid in the skillet to a boil and cook about 5 min until reduced to 2/3 cup.
5. Combine 1 Tbs water with cornstarch; add to skillet, bring to a boil, and cook 1 min, stirring constantly.
6. Add cream cheese and cook until well blended, stirring constantly with a whisk.
7. Serve chicken over rice, spoon sauce over chicken and sprinkle with parsley.
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