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  Recipe Home » Poultry » Chicken & Rice With Creamy Herb Sauce
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  Chicken & Rice With Creamy Herb Sauce
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 209
Ingredients:
3/4 cup Hot water
1/4 cup White wine
1 tsp Chicken flavored bouillon granules
4 (4 oz) chicken breast halves skinned & boned
1/2 tsp Cornstarch
1 tbsp Water
1 package Neufchatel-style cheese with herbs & spices (or 8 oz. Healthy Choice Fat free cream cheese with herbs & spices)
2 cup Hot cooked long grain rice (no salt or fat)
Instructions:
Bring hot water, wine and bouillon granules to a boil in large
skillet over medium-high heat. Reduce heat and add chicken, simmer 15
minutes; turning after 8 minutes. Remove chicken when done, keep
warm. Bring cooking liquid to boil, reduce to 2/3 cup. Combine
cornstarch and water and add to liquid. Bring to boil and cook 1
minute, stirring constantly. Add cream cheese and cook until well
blended, stirring constantly with wire whisk. To serve: Top rice with
chicken, spoon sauce over chicken. Garnish with parsley, if desired.
Yield: 4 servings (287 calories). (From Cooking Light - Jan.-Feb. '91)
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