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Add a photoServings: 4
Ingredients
- 3/4 c. water
- 1/4 c. dry white wine
- 1 tsp chicken bouillon granules
- 16 ounce skinless boneless chicken breasts (4 - 4 ounce breasts)
- 1 Tbsp. water
- 1/2 tsp cornstarch
- 3 ounce light cream cheese (1/2 tub) w/ garlic and spices
- 4 c. cooked rice long-grain, warm minced fresh parsley
Directions
- Bring first 3 ingredients to a boil in a large skillet; add in chicken.
- Cover, reduce heat, and simmer 15, turning chicken after 8 min.
- Remove chicken from skillet. Set aside; keep hot.
- Bring cooking liquid to a boil; cook 5 min or possibly till reduced to 2/3 c.. Combine 1 tbsp water and cornstarch; add in stirring constantly. Add in cream cheese; cook till well-blended, stirring constantly with whisk.
- Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 41 | 12% |
| Total Fat 4.61g | 6% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.02g | |
| Cholesterol 54mg | 18% |
| Sodium 156mg | 7% |
| Potassium 311mg | 9% |
| Total Carbs 46.95g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.44g | 1% |
| Protein 22.98g | 37% |
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