Chicken and Rice with Creamy Herb Sauce
Chicken And Rice With Creamy Herb Sauce is an moderately easy dinner. Made with 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 and 1/2 tsp. cornstarch, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
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.
π· Perfect Pairings
Complete your meal with these
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