Chicken & Rice With Creamy Herb Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp