| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tried, Chicken | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
Bring first 3 ingredients to a boil in a large skillet; add chicken. Cover, reduce heat, and simmer 15, 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 tbsp water and cornstarch; add stirring constantly. Add cream cheese; cook until well-blended, stirring constantly with whisk. Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley. Per serving: 474 Calories; 10g Fat (19% calories from fat); 30g Protein; 61g Carbohydrate; 75mg Cholesterol; 200mg Sodium Recipe by: Cooking Light - April 1997 Posted to TNT Recipes Digest, Vol 01, Nr 916 by Betsy Burtis <ebburtis@ix.netcom.com> on Jan 5, 98
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