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| Chicken And Rice With Creamy Herb Sauce Recipe |
Category: Chicken
Rating:
N/A
Servings: 4
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Ingredients
3/4 cup water
1/4 cup dry white wine
1 teaspoon chicken bouillon
4 4 oz boned and skinned chicken brea; st halves
1 tablespoon water
1/2 teaspoon cornstarch
6 oz lowfat cream cheese; with garlic & spices
4 cup cooked rice; hot
1 chopped fresh parsley
Cooking Directions:
Bring first 3 ingredients to a boil in a large skillet; add chicken. Cover, reduce heat, and simmer 15, 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 tbsp water and cornstarch; add stirring constantly. Add cream cheese; cook until well-blended, stirring constantly with whisk. Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley.
Per serving: 474 Calories; 10g Fat (19% calories from fat); 30g Protein; 61g Carbohydrate; 75mg Cholesterol; 200mg Sodium
Recipe by: Cooking Light - April 1997
chicken
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