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.
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
How to Make It
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.