Chicken with Creamy Herb-Cheese Sauce WW
- 4 (4 oz) skinless, boneless chicken breasts
- Cooking spray
- 1/2 cup FF chicken broth
- 1/4 cup dry white wine
- 1/2 (6 oz) tub reduced-fat minced garlic and herbs spreading cheese
- 1/8 tsp pepper
- 2 cups hot cooked long grain rice, cooked without salt or fat
- 1 tbsp parsley
Place chicken breats in plastic wrap, pound to 1/4 inch thick.
Coat chicken with cooking spray. Place a large nonstick skillet over medium-high heat until hot. Add chicken, cook 3 minutes on each side or until lightly browned. Add broth and wine, cook 6 minutes or until chicken is done and liquid is reduced to 1/4 cup. Remove chicken from skillet and keep warm.
Add cheese to liquid in skillet, cook 3 minutes or until cheese melts and sauce is smooth, Remove from heat, stir in pepper. Serve chicken over rice, spoon sauce over chicken, Sprinkle with parsley.
1 chicken breast, 1/2 cup rice, 2 tbsp sauce