| 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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