Chicken and Rice with Creamy Herb Sauce
| Yield: | 4 Servings |
| Categories: | Chicken |
| 3/4 | c | Water |
| 1/4 | c | Dry white wine |
| 1 | ts | Chicken bouillon |
| 4 | 4 oz boned and skinned chicken breast halves | |
| 1 | tb | Water |
| 1/2 | ts | Cornstarch |
| 6 | oz | Lowfat cream cheese; with garlic & spices |
| 4 | c | Cooked rice; hot |
| Chopped fresh parsley |
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