Chicken and Rice in Wine-herb Sauce

• 14 cup dry white wine
• 34 cup water
• 1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
• 4 boneless skinless chicken breast halves
• 1 tablespoon water
• 12 teaspoon cornstarch
• 3 ounces cream cheese with garlic and herbs
• 3 cups hot cooked long-grain rice
• fresh parsley, chopped

1. Bring the wine, water and bouillon granules to a boil in a large skillet.
2. Add the chicken, cover, reduce heat, and simmer 15-20 min (or until fully cooked), turning chicken halfway through.
3. Remove the chicken to a plate and keep warm.
4. Bring the liquid in the skillet to a boil and cook about 5 min until reduced to 2/3 cup.
5. Combine 1 Tbs water with cornstarch; add to skillet, bring to a boil, and cook 1 min, stirring constantly.
6. Add cream cheese and cook until well blended, stirring constantly with a whisk.
7. Serve chicken over rice, spoon sauce over chicken and sprinkle with parsley.

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

Taken from www.food.com/recipe/chicken-and-rice-in-wine-herb-sauce-95723 (may not work)