Chicken And Rice With Creamy Herb Sauce

1. 1

   Bring 3/4 cup hot water, Chablis and bouillon granules to a boil in a large skillet over medium-high heat.

2. 2

   Reduce heat and add chicken; cover and simmer 15 minutes, turning chicken after 8 minutes.

3. 3

   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.

4. 4

   Combine cornstarch and 1 tablespoon water.

5. 5

   Stir well and add to skillet.

6. 6

   Bring to a boil; cook 1 minute, stirring constantly.

7. 7

   Add cheese and cook until well blended, stirring constantly with a wire whisk.

8. 8

   To serve, top rice with chicken. Spoon sauce over chicken.

9. 9

   Garnish with parsley.

No nutritional information available.

No additional tips available.