Chicken And Rice With Creamy Herb Sauce - cooking recipe

Ingredients

3/4 c. hot water
1/4 c. Chablis or other white wine
1 tsp. chicken flavored bouillon granules
4 (4 oz.) skinned, boned chicken breast halves
1/2 tsp. cornstarch
1 Tbsp. water
1/2 (6 oz.) pkg. Neufchatel-style cheese with herbs and spices
2 c. hot cooked long grain rice, cooked without salt
chopped fresh parsley (optional)

Preparation

Bring 3/4 cup hot water, Chablis and bouillon granules to a boil in a large skillet over medium-high heat.
Reduce heat and add chicken; cover and simmer 15 minutes, turning chicken after 8 minutes.
Remove chicken from skillet; set aside and keep warm. Bring cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 cup.
Combine cornstarch and 1 tablespoon water.
Stir well and add to skillet.
Bring to a boil; cook 1 minute, stirring constantly.
Add cheese and cook until well blended, stirring constantly with a wire whisk.
To serve, top rice with chicken. Spoon sauce over chicken.
Garnish with parsley.