Ingredients:
3/4 cup water
1/4 cup dry white wine
1 teaspoon chicken bouillon granules
4 (4 ounce) boneless skinless chicken breast halves
1 tablespoon water
1/2 teaspoon cornstarch
0.5 (6 ounce) containers light cream cheese, garlic and spices flavored
4 cups hot cooked long-grain rice
Directions:
Bring first three 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 pan, set aside and keep warm.
Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
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.
Return chicken to sauce, warm through but do not boil.
Serve chicken over rice, spoon sauce over chicken.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.