I LOVE the Craisons in the rice!!!
2 Tbsp flour
1/2 tsp each, dried thyme leaves and black pepper
6 small boneless skinless chicken breast halves (we used 4)
2 tbsp oil
1/2 cup dried cranberries (craisons)
1/2 cup Pecan pieces, toasted or Walnut pieces
4 green onions, sliced, divided
1 pkg (6 oz) long grain and wild rice side dish, prepared as directed on package (we just used whole wheat/long grain plain rice
1 cup chicken broth
6 oz (3/4 of an 8 oz pkg) Cream Cheese, cubed
Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet; cook about 6 minutes on each side (I cooked it longer!), or until cooked through-165 degrees.
Stir cranberries, pecans and half 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 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk. Spoon some of sauce over rice and over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.
