Chicken And Rice With Creamy Herb Sauce

• 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

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.

water, white wine, chickenflavored bouillon granules, water, cornstarch, light cream cheese, hot cooked, fresh parsley

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