Chicken and Rice with Creamy Herb 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.

Yield: 4 servings (serving size: 1 chicken breast half, 1 cup rice, and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 399
  • Calories from fat: 12%
  • Fat: 5.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 32.7g
  • Carbohydrate: 51.6g
  • Fiber: 1g
  • Cholesterol: 78mg
  • Iron: 2.7mg
  • Sodium: 400mg
  • Calcium: 63mg

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

Preparation

  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.
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