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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (302g) Recipe makes 4 servings The following items or measurements are not included below: cream cheese with garlic and herbs |
||
| Calories 298 | ||
| Calories from Fat 16 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 172mg | 7% | |
| Potassium 354mg | 10% | |
| Total Carbohydrate 34.2g | 11% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.3g | ||
| Protein 30.5g | 61% | |
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Chicken and Rice in Wine-herb Sauce
By: echo echo
Jul 15, 2004
Very presentable and easy to make. Time does not include cooking time for the rice. I use the light whipped cream cheese with garlic and herbs. I believe you can substitute Boursin or other spreadable cheese, as well, though I haven't tried that.
SERVES 4
Ingredients
- 1/4 cup dry white wine
- 3/4 cup water
- 1 teaspoon chicken bouillon granule or 1 chicken bouillon cube
- 4 boneless skinless chicken breast halves
- 1 tablespoon water
- 1/2 teaspoon cornstarch
- 3 ounces cream cheese with garlic and herbs
- 3 cups hot cooked long-grain rice
- fresh parsley, chopped
Directions
1
Bring the wine, water and bouillon granules to a boil in a large skillet.2
Add the chicken, cover, reduce heat, and simmer 15-20 min (or until fully cooked), turning chicken halfway through.3
Remove the chicken to a plate and keep warm.4
Bring the liquid in the skillet to a boil and cook about 5 min until reduced to 2/3 cup.5
Combine 1 Tbs water with cornstarch; add to skillet, bring to a boil, and cook 1 min, stirring constantly.6
Add cream cheese and cook until well blended, stirring constantly with a whisk.7
Serve chicken over rice, spoon sauce over chicken and sprinkle with parsley.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 30 mins
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: ~Nimz~
On Mar 20, 2007
This was a quick and easy dish to put together on a week night. I made this for my daughter and I and it turned out great. My sauce was a little too thick so I thinned it with a little more chicken bouillon and water and that worked find. That was the only change I made. Thanks for sharing.
From: DiScharf
On Feb 1, 2006
Well it was wondeful! It was excellent and we enjoyed it thoroughly! We did the same thing we used less chicken for the same amount and with the rice it was just great! Served with a cold beet salad on a bed of bibb lettuce, some fresh biscuits and fresh fruit. Thank you for posting, Diane
From: Lvs2Cook
On Sep 30, 2005
This recipe was excellent! I made as posted except I used 2 chicken breasts but the same amounts of sauce ingredients. It was very easy to put together and it has wonderful flavor. I would definately serve to guests. Thanks for posting a keeper!
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