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Chicken and Rice with Creamy Herb Sauce



  • Prep Time: N/A
  • Cooking Time: N/A

Chicken and Rice with Creamy Herb Sauce

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Bring first 3 ingredients to a boil in a large skillet; add chicken. Cover,
reduce heat, and simmer 15, turning chicken after 8 minutes. Remove chicken
from skillet. Set aside; keep warm.

Bring cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 cup.
Combine 1 tbsp water and cornstarch; add stirring constantly. Add cream
cheese; cook until well-blended, stirring constantly with whisk. Serve
chicken over rice; spoon sauce over chicken. Sprinkle with parsley.

Per serving: 474 Calories; 10g Fat (19% calories from fat); 30g Protein;
61g Carbohydrate; 75mg Cholesterol; 200mg Sodium

Ingredients:

3/4 c Water
1/4 c Dry white wine
1 ts Chicken bouillon
4 4 oz boned and skinned
-chicken breast halves
1 tb Water
1/2 ts Cornstarch
6 oz Lowfat cream cheese; with
-garlic & spices
4 c Cooked rice; hot
Chopped fresh parsley

Serves:

4 Servings

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