Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 1997

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

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Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

399 calories; calories from fat 12%; fat 5.5g; saturated fat 2.6g; mono fat 0.3g; poly fat 0.4g; protein 32.7g; carbohydrates 51.6g; fiber 1g; cholesterol 78mg; iron 2.7mg; sodium 400mg; calcium 63mg.
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