if you have ever come over for dinner at the Smets house, you have probably had this recipe. and sorry to the veggies out there, this one has chicken involved.
2 tablespoons flour
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
6 small boneless skinless chicken breast halves (1-1/2 lb)
2 tablespoons olive oil
1/2 cup dried cranberries
1/2 cup pecan pieces, toasted
1 (6 ounce) package long grain and wild rice blend,
1 cup reduced-sodium fat-free chicken broth
6 ounces Philadelphia Cream cheese, cubed
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 5-7 minutes on each side or until cook through (165 degree).
2
Stir cranberries and pecans into cooked rice; spoon onto serving platter. Remove chicken from skillet. Place chicken over rice mixture; cover to keep warm.
3
Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
4
Spoon some of the sauce over each chicken piece and and garnish with thyme
5
Serve remaining sauce on the side.
I usually serve something like sweet potatoes or steamed baby carrots with. yummmy.