Entrée

Creamy Chicken & Cranberry-Pecan Wild Rice

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prep time

10 min

total time

35 min

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kraft

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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 breasts (1-1/2 lb./750 g)

2 Tbsp. oil

1/2 cup dried cranberries

1/2 cup pecan pieces, toasted

6 green onions, sliced, divided

1 pkg. (180 g) long grain & wild rice side dish, prepared as directed on package

1 cup 25%-less-sodium chicken broth

3/4 cup (3/4 of 250-g tub) Philadelphia Cream Cheese Spread

Make It

MIX flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (170ºF).

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 spread; cook 2 to 3 min. 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 remaining sauce on the side.