- 2 Tbsp. flour
- 1/2 tsp. thyme leaves and black pepper
- 2 chicken breasts
- 2 Tbsp. oil
- 1/2 cup dried cranberries
- 1/2 cup pecans chopped
- 6 green onions, sliced
- 1 pkg. long grain & wild rice side dish, prepared as directed on package
- 1 cup chicken broth
- 6 oz. cream cheese, cubed and softened
Stir cranberries, pecans and 1/3 cup of the onions into cooked rice. Remove chicken from skillet, reserving drippings in skillet.
Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 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.