Chicken & Rice With Creamy Herb Sauce Recipe

• 3/4 c. warm water
• 1/4 c. white wine
• 1 teaspoon chicken flavored bouillon granules
• 4 (4 ounce.) chicken breast halves, skinned & boned
• 1/2 teaspoon cornstarch
• 1 tbsp. water
• 1 pkg. Neufchatel-style cheese with herbs & spices (or possibly 8 ounce. Healthy Choice Fat free cream cheese with herbs & spices)
• 2 c. warm cooked long grain rice (no salt or possibly fat)

1. Bring warm water, wine and bouillon granules to a boil in large skillet over medium-high heat.
2. Reduce heat and add in chicken, simmer 15 min; turning after 8 min.
3. Remove chicken when done, keep hot.
4. Bring cooking liquid to boil, reduce to 2/3 c..
5. Combine cornstarch and water and add in to liquid.
6. Bring to boil and cook 1 minute, stirring constantly.
7. Add in cream cheese and cook till well blended, stirring constantly with wire whisk.
8. To serve: Top rice with chicken, spoon sauce over chicken.
9. Garnish with parsley, if you like.
10. Yield: 4 servings.

warm water, white wine, chicken flavored bouillon granules, chicken breast halves, cornstarch, water, herbs, warm cooked long grain rice

Taken from cookeatshare.com/recipes/chicken-rice-with-creamy-herb-sauce-48179 (may not work)