Ingredients:
1/4 cup dry white wine
3/4 cup water
1 teaspoon chicken bouillon granules or 1 chicken bouillon cubes
4 boneless skinless chicken breast halves
1 tablespoon water
1/2 teaspoon cornstarch
3 ounces cream cheese with garlic and herbs
3 cups hot cooked long-grain rice
fresh parsley, chopped
Directions:
Bring the wine, water and bouillon granules to a boil in a large skillet.
Add the chicken, cover, reduce heat, and simmer 15-20 min (or until fully cooked), turning chicken halfway through.
Remove the chicken to a plate and keep warm.
Bring the liquid in the skillet to a boil and cook about 5 min until reduced to 2/3 cup.
Combine 1 Tbs water with cornstarch; add to skillet, bring to a boil, and cook 1 min, stirring constantly.
Add cream cheese and cook until well blended, stirring constantly with a whisk.
Serve chicken over rice, spoon sauce over chicken and sprinkle with parsley.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.