Busters Recipes

Chicken and Rice with Creamy Herb Sauce

3/4 cup water
1/4 cup dry white wine
1 teaspoon chicken-flavored bouillon granules
4 (4 oz.) boneless, skinless, chicken breast halves
1 tablespoon water
1/2 teaspoon cornstarch
1/2 (6 oz.) tub light cream cheese with garlic and spices (Healthy Choice
makes a good product.)
4 cups hot cooked long-grain rice
Chopped fresh parsley

Bring first 3 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 skillet. Set aside; keep warm. Bring cooking liquid to a boil; cook 5 minutes or until reduced to 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.

Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley.

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