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Chicken and Rice with Creamy Herb Sauce

Yield 4 servings (serving size: 1 chicken breast half, 1 cup rice, and 3 tablespoons sauce)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.