"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy Chicken & Cranberry-Pecan Wild Rice Recipe

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This recipe for Creamy Chicken & Cranberry-Pecan Wild Rice, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Thursday, February 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T. flour
1/2 tsp. each dried thyme leaves and black pepper
6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 T. oil
1/2 c. dried cranberries
1/2 c. pecan pieces, toasted
6 green onions, sliced, divided
1 pkg. (6 oz.) long grain and wild rice side dish, prepared as directed on package
1 c. fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8 oz. pkg.) cream cheese, cubed

Directions:
Directions:
Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet, cook 5-6 min. on each side or until cooked through. Stir cranberries, pecans 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. Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 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.

 

 

 

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