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Title: Chicken and Rice with Creamy Herb Sauce Categories: Tried, Chicken Yield: 4 Servings 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 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 Recipe by: Cooking Light - April 1997 Posted to TNT Recipes Digest, Vol 01, Nr 916 by Betsy Burtis |