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
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).
Stir cranberries and pecans into cooked rice; spoon onto serving platter. Remove chicken from 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 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
Spoon some of the sauce over each chicken piece and and garnish with thyme
Serve remaining sauce on the side.
I usually serve something like sweet potatoes or steamed baby carrots with. yummmy.