Chicken and Rice with Creamy Herb Sauce

Ingredients

• 1 teaspoon chicken-flavored bouillon granules 
• 4 cups rice long-grain hot cooked
• 0.5 teaspoon cornstarch 
• 0.3 cup cooking wine dry white
• 4 servings parsley fresh chopped
• 6 ounce cream cheese light with garlic and spices
• 16 ounce skinned 
• 0.8 cup water 
• 1 tablespoon water 

Equipment

• frying pan
• whisk

Directions

1. Bring first 3 ingredients to a boil in a large skillet; add chicken. Cover, reduce heat, and simmer 15 minutes, turning chicken after 8 minutes.
2. Remove chicken from skillet. Set aside; keep warm.
3. Bring cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 cup.
4. Combine 1 tablespoon water and cornstarch; add to skillet. Bring to a boil; cook 1 minute, stirring constantly.
5. Add cream cheese; cook until well-blended, stirring constantly with a whisk.
6. Serve chicken over rice; spoon sauce over chicken.
7. Sprinkle with parsley.