Creamy Chicken & Cranberry-pecan Wild Rice

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons flour
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon black pepper
• 6 small boneless skinless chicken breast halves (1-1/2 lb)
• 2 tablespoons canola oil
• 1/2 cup dried cranberries
• 1/2 cup pecan pieces, toasted
• 6 green onions, sliced, divided
• 1 (6 ounce) package long grain and wild rice blend, side dish prepared as directed on package
• 1 cup reduced-sodium fat-free chicken broth
• 6 ounces philadelphia cream cheese, cubed

Recipe

• 1 mix flour, thyme and pepper; coat chicken with flour mixture. heat oil in large skillet on medium heat. add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree).
• 2 stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. remove chicken from skillet, reserving drippings in skillet. place chicken over rice mixture; cover to keep warm.
• 3 add broth to skillet; stir to break up browned bits from bottom of skillet. add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
• 4 spoon some of the sauce over each chicken piece and and garnish with reserved onions.
• 5 serve remaining sauce on the side.