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Chicken and Rice With Creamy Herb Sauce

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“This recipe comes from the best of Cooking Light magazine all time favorites from readers. It's simple and easy.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring first three ingredients to a boil in a large skillet, add chicken. Cover, reduce heat, and simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from pan, set aside and keep warm.
  2. Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
  3. Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly.
  4. Add cream cheese, cook until well blended, stirring constantly with a whisk.
  5. Return chicken to sauce, warm through but do not boil.
  6. Serve chicken over rice, spoon sauce over chicken.

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