Recipe - Chicken And Rice With Creamy Herb Sauce

Three fourths cup Water
One fourth cup Dry white wine
1 teaspoon Chicken bouillon
4 4 ounce boned and skinned
chicken breast halves
1 tablespoon Water
One half teaspoon Cornstarch
6 ounce Lowfat cream cheese; with
garlic & spices
4 cup 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 wellblended, 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
ebburtis@ix.netcom.com on Jan 5, 98