Chicken And Rice With Creamy Herb Sauce

• 3/4 c. hot water
• 1/4 c. Chablis or other white wine
• 1 tsp. chicken flavored bouillon granules
• 4 (4 oz.) skinned, boned chicken breast halves
• 1/2 tsp. cornstarch
• 1 Tbsp. water
• 1/2 (6 oz.) pkg. Neufchatel-style cheese with herbs and spices
• 2 c. hot cooked long grain rice, cooked without salt
• chopped fresh parsley (optional)

1. Bring 3/4 cup hot water, Chablis and bouillon granules to a boil in a large skillet over medium-high heat.
2. Reduce heat and add chicken; cover and simmer 15 minutes, turning chicken after 8 minutes.
3. Remove chicken from skillet; set aside and keep warm. Bring cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 cup.
4. Combine cornstarch and 1 tablespoon water.
5. Stir well and add to skillet.
6. Bring to a boil; cook 1 minute, stirring constantly.
7. Add cheese and cook until well blended, stirring constantly with a wire whisk.
8. To serve, top rice with chicken. Spoon sauce over chicken.
9. Garnish with parsley.

hot water, chablis, chicken flavored bouillon granules, cornstarch, water, herbs, hot cooked long grain rice, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195352 (may not work)