Recipe for Chicken and Rice with Creamy Herb Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
3/4 cup water
1/4 cup dry white wine
1 tsp chicken bouillon granules
16 oz skinless boneless chicken breasts (4 - 4 oz breasts)
1 tbl water
1/2 tsp cornstarch
3 oz light cream cheese (1/2 tub) w/ garlic and spices
4 cup cooked rice long-grain, hot
Instructions:
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.

NOTES :

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