CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE

Creamy Chicken & Cranberry-Pecan Wild Rice image

The chicken and rice skillet you cook on weeknights gets upgraded with cranberries and pecans to deliver a weekend dish that wows.

Provided by My Food and Family

Categories Home

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 10

Ingredients

1 pkg. (6 oz.) long-grain & wild rice side dish
2 Tbsp. flour
1/2 tsp. each dried thyme leaves and black pepper
6 small boneless skinless chicken breasts (1-1/2 lb.)
2 Tbsp. oil
1/2 cup dried cranberries
1/2 cup coarsely chopped pecans, toasted
6 green onions, sliced, divided
1 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

Cook rice mix as directed on package. Meanwhile, mix flour, thyme and pepper; use to coat chicken. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF).
Stir cranberries, nuts and 1/3 cup onions into cooked rice; spoon onto platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is thickened, stirring constantly with whisk. Spoon half the sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g