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 minutes on each side or until cooked through (165°F).
Cook frozen green beans in microwave until heated through.
Stir cranberries, pecans, green beans and 1/3 c 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 sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.
Ingredients
Directions
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 minutes on each side or until cooked through (165°F).
Cook frozen green beans in microwave until heated through.
Stir cranberries, pecans, green beans and 1/3 c 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 sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.