Chicken and Rice With Creamy Herb Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe comes from the best of Cooking Light magazine all time favorites from readers. It's simple and easy. Ingredients:
3/4 cup water |
1/4 cup dry white wine |
1 teaspoon chicken bouillon granule |
4 (4 ounce) boneless skinless chicken breast halves |
1 tablespoon water |
1/2 teaspoon cornstarch |
0.5 (6 ounce) container light cream cheese, garlic and spices flavored |
4 cups hot cooked long-grain rice |
Directions:
1. Bring first three ingredients to a boil in a large skillet, add chicken. Cover, reduce heat, and simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from pan, set aside and keep warm.
2. Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
3. Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly.
4. Add cream cheese, cook until well blended, stirring constantly with a whisk.
5. Return chicken to sauce, warm through but do not boil.
6. Serve chicken over rice, spoon sauce over chicken.
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