Chicken Breasts with Cream Cheese Sauce

Ingredients:

6 boneless chicken breast halves, without skin
1 small onion, diced
1 teaspoon salt
1/4 teaspoon dried leaf thyme (or fresh herbs of choice)
1/4 teaspoon ground black pepper
2 cups chicken broth (or 1 cup broth and 1 cup white wine)
8 oz. block of cream cheese
Hot cooked rice for 6

Directions:

Preheat oven to 350 degrees. 

In a large skillet over high heat, combine chicken, onion, salt, thyme and/or other herbs, pepper, and liquid. Bring to a boil then reduce heat to low; cover and simmer for 30 minutes, or until chicken is tender. 

Meanwhile, prepare rice following package directions.  

Remove chicken from skillet and place in a baking dish in oven while reducing the cooking liquid.

Bring liquid to a boil.  Add the block of cream cheese to the liquid; stir until melted.  Continue to cook until liquid reduces and thickens, creating a sauce.

Place chicken on a bed of rice and top with cream cheese sauce.