Chicken Breasts with Cream Cheese Sauce

• 6 boneless chicken breast halves, skin removed
• 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

1. Preheat oven to 350° F.
2. 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.
3. Meanwhile, prepare rice following package directions.
4. Remove chicken from skillet and place in a baking dish in oven while reducing the cooking liquid.
5. Bring liquid to a boil. Add the block of cream cheese to the liquid; whisk until melted and smooth. Continue to cook until liquid reduces and thickens, creating a sauce.
6. Place chicken on a bed of rice and top with cream cheese sauce.