Bring hot water, wine and bouillon granules to a boil in large skillet over medium-high heat. Reduce heat and add chicken, simmer 15 minutes; turning after 8 minutes. Remove chicken when done, keep warm. Bring cooking liquid to boil, reduce to 2/3 cup. Combine cornstarch and water and add to liquid. Bring to boil and cook 1 minute, stirring constantly. Add cream cheese and cook until well blended, stirring constantly with wire whisk. To serve: Top rice with chicken, spoon sauce over chicken. Garnish with parsley, if desired. Yield: 4 servings (287 calories). (From Cooking Light - Jan.-Feb. '91)