Chicken And Rice With Creamy Herb Sauce

• 3/4 cup water
• 1/4 cup dry white wine
• 1 teaspoon chicken bouillon granule
• 4 (4 ounce) boneless skinless chicken breast halves
• 1 tablespoon water
• 1/2 teaspoon cornstarch
• 0.5 (6 ounce) container light cream cheese, garlic and spices flavored
• 4 cups hot cooked long-grain rice

1. Bring first three 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 pan, set aside and keep warm.
2. Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
3. Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly.
4. Add cream cheese, cook until well blended, stirring constantly with a whisk.
5. Return chicken to sauce, warm through but do not boil.
6. Serve chicken over rice, spoon sauce over chicken.

water, white wine, chicken bouillon granule, chicken breast halves, water, cornstarch, light cream cheese, hot cooked

Taken from www.food.com/recipe/chicken-and-rice-with-creamy-herb-sauce-146324 (may not work)