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Creamy Chicken & Cranberry-Pecan Wild Rice

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Creamy Chicken & Cranberry-Pecan Wild Rice recipe
photo by:
kraft
The chicken and rice skillet you love to cook on Tuesdays has been madeover to deliver a weekend "wow"! The addition of an easy to prepare wild rice and a flavorful creamy ...read more
time
prep:
10 min
total:
35 min
servings
total:
6 servings
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What You Need

2
Tbsp. flour
1/2
tsp. each: dried thyme leaves and black pepper
6
small boneless skinless chicken breast halves (1-1/2 lb.)
2
Tbsp. oil
1/2
cup dried cranberries
1/2
cup PLANTERS Pecan Pieces, toasted
6
 green onions, sliced, divided
1
pkg. (6 oz.) long grain & wild rice side dish, prepared as directed on package
1
cup fat-free reduced-sodium chicken broth
6
oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Make It

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 min. on each side or until cooked through (165ºF).

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 min. 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.

Kraft Kitchens Tips

Serving Suggestion
Serve with your favorite steamed vegetable to round out the meal.
Substitute
Substitute PLANTERS Walnut Pieces for the pecan pieces.
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