Chicken and Rice with Creamy Herb Sauce

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This elegant chicken dish is unbelievably simple. Look for cream cheese with garlic and spices in the deli section of your supermarket; it comes in small tubs.
4 servings (serving size: 1 chicken breast half, 1 cup rice, and 3 tablespoons sauce)


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


Bring first 3 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 skillet. Set aside; keep warm.

Bring cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 cup. Combine 1 tablespoon water and cornstarch; add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Add cream cheese; cook until well-blended, stirring constantly with a whisk. Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley.

Created date

April 1997

Nutritional Information

Calories 399
Caloriesfromfat 12 %
Fat 5.5 g
Satfat 2.6 g
Monofat 0.3 g
Polyfat 0.4 g
Protein 32.7 g
Carbohydrate 51.6 g
Fiber 1 g
Cholesterol 78 mg
Iron 2.7 mg
Sodium 400 mg
Calcium 63 mg