Chicken and Rice w/Creamy Herb Sauce

I hope you are sitting down b/c I have a surprise for you! I made ANOTHER recipe from the infamous Cooking Light cookbook. Yes, someday I will move on to my other cookbooks, but for now, I shall continue to use this one. Mostly b/c I am too lazy to put it away.

Now what I have found entertaining about this cookbook is that you can tell it's from 2000. I adapt things to meet today's "light" standards, but this recipe is a good example of something that is healthier than a cream based sauce, but has items that could be substituted.

Chicken and Rice with Creamy Herb Sauce
Ingredients
3/4 cup water (healthier version: omit this & the granules, 3/4 cup low sodium broth)
1/4 cup dry white wine
1 teaspoon chicken-flavored bouillon granules
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon water
1/2 teaspoon cornstarch
1/2 (6-ounce) tub light cream cheese with garlic and spices
4 cups hot cooked long-grain rice (healthier version: Brown Rice)
Chopped fresh parsley
Preparation

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. Remove chicken from skillet. Set aside; keep warm.

Bring cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 cup. Combine 1 tablespoon water and cornstarch; add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Add cream cheese; cook until well-blended, stirring constantly with a whisk. Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley.

Anyway you look at it, it was really good. The sauce had a great flavor to it and would be great as a casserole base.