Creamy Chicken & Cranberry-Pecan Rice
What you'll need:
1/2tsp each: dried thyme and black pepper
4-6 boneless skinless chicken breasts
2 tbsp oil
1/2c dried cranberries
1/2c pecan pieces
1pkg (6oz) long grain & wild rice side dish, prepared as directed on box
6 green onions, sliced
1c chicken broth
6oz cream cheese
1. Mix flour, thyme and pepper together. Coat chicken in flour mixture. Heat oil in large skillet on medium heat. Add chicken and cook 6-8mins on each side, or until cooked through. Set chicken aside. Reserve the chicken drippings in skillet.
2. Stir cranberries, pecans, and 1/3c of the onions into the cooked rice.
3. Add broth to skillet, stir to break up browned bits from the bottom of the skillet. Add cream cheese, cook 2-3 mins or until cream cheese is melted and starts to thicken, stirring constantly with wire whisk. Spoon sauce over chicken and sprinkle with remaining onions.
Serve chicken over rice and enjoy!