Creamy Chicken & Cranberry-Pecan Wild Rice
Ready In: 45 mins
Serves: 6
Ingredients
- 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
Directions
- 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).
- 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.
- 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.
- Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
- Serve remaining sauce on the side.
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