2 tbs. flour
1/2 tsp. each dried thyme leaves and black pepper
6 small boneless skinless chicken breast halves
2 tbs. oil
1/2 cup dried cranberries
1/2 cup pecan pcs., toasted
6 green onions, sliced, divided
1 pkg. (6oz.) long grain & wild rice side dish, prepared as directed on pkg.
1 cup fat-free reduced sodium chicken broth
6oz. cream cheese, cubed
Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in skillet, cook 5 - 6 minutes on each side or until cooked through.
Stir cranberries, pecans and 1/3 cup 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 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk. Spoon some of the sauce over chicken; sprinkle with remaining onions. Serve with remaining sauce on the side.