Creamy Chicken and Cranberry-Pecan Wild Rice Recipe

Creamy Chicken and Cranberry-Pecan Wild Rice Recipe

  • 2 tablespoons flour
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon black pepper
  • 6 small boneless skinless chicken breast halves
  • 2 tablespoons oil
  • 1/2 cup dried cranberries
  • 1/2 cup PLANTERS Pecan Pieces, toasted
  • 6 green onions, sliced, divided
  • 1 (6 ounce) package long grain and wild rice side dish, prepared as directed on package
  • 1 cup fat-free reduced-sodium chicken broth
  • 6 ounces PHILADELPHIA Cream Cheese, cubed
  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 (165 degrees F).
  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 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.
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