Creamy Chicken and Cranberry Pecan Wild Rice


  • 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
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.

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.

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