Chicken and Rice with Creamy Garlic Sauce

By Bostoncook

Ingredients

• 3/4 cup water
• 1/4 cup dry white wine
• 1 teaspoon chicken bouillon
• 4 skinless boneless chicken breast halves
• 1 tablespoon water
• 1/2 teaspoon cornstarch
• 1/3 cup light cream cheese, with garlic and spices
• 4 cups hot cooked rice
• Chopped fresh parsley

Details

Servings 4

Preparation

Step 1

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

2. Bring cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 cup.

3. Combine 1 tablespoon water and cornstarch; add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Add cream cheese; cook until well-blended, stirring constantly with a whisk.

4. Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley.

Notes: added 3 cloves of garlic. Easy and very good. Would pound the chicken breasts thin next time. Served over steamed rice.