Creamy Chicken & Cranberry-Pecan Wild Rice

By kscribner

prep time 10 min
total time 35 min
makes 6 servings

Ingredients

• 2 Tbsp. flour
• 1/2 tsp. each: dried thyme leaves and black pepper
• 6 small boneless skinless chicken breast halves (1-1/2 lb.)
• 2 Tbsp. oil 1/2 cup dried cranberries
• 1/2 cup PLANTERS Pecan Pieces, toasted
• 6 green onions, sliced, divided
• 1 pkg. (6 oz.) long grain & wild rice side dish, prepared as directed on package
• 1 cup fat-free reduced-sodium chicken broth
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Details

Servings 6
Adapted from kraftrecipes.com

Preparation

Step 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 to 6 min. on each side or until cooked through (165ºF).

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 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk. Spoon some of sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.