Yields6 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins
2tbspflour
½tspdried thyme
½tspblack pepper
6boneless, skinless chicken breast halves, small (about 1 1/2 lbs)
2tbspoil
½cupdried cranberries
½cuppecan pieces, toasted
6green onions, sliced, divided
1pkg long grain & wild rice side dish, prepared (6 oz box)
1pkg french cut green beans, frozen
1cupfat-free reduced sodium chicken broth
6ozcream cheese, divided
1
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).
2
Cook frozen green beans in microwave until heated through.
3
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.
4
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
2tbspflour
½tspdried thyme
½tspblack pepper
6boneless, skinless chicken breast halves, small (about 1 1/2 lbs)
2tbspoil
½cupdried cranberries
½cuppecan pieces, toasted
6green onions, sliced, divided
1pkg long grain & wild rice side dish, prepared (6 oz box)
1pkg french cut green beans, frozen
1cupfat-free reduced sodium chicken broth
6ozcream cheese, divided
Directions
1
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).
2
Cook frozen green beans in microwave until heated through.
3
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.
4
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.
