Make this recipe on a weeknight for your family or an evening you're having company for dinner. You'll enjoy the creaminess of the sauce with the light crunch of pecans and the sweetness of cranberries.
Serve with crusty bread and a side salad. Use a low-sodium broth to cut down the salt.
Creamy Chicken, Cranberry & Pecan Wild Rice
Serves: 6
Ingredients
- 2 T. flour
- ½ t. each: dried thyme leaves and black pepper
- 6 small boneless skinless chicken breast halves (1-1/2 lb.)
- 2 T. extra virgin olive oil
- ½ cup dried cranberries
- ½ cup 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. low-fat cream cheese, cubed
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 minutes on each side or until cooked through (165 degrees Fahrenheit).
- 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 minutes 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.
Nutrition Facts per Serving
- Calories: 400
- Protein: 32g
- Carbohydrate: 33g
- Dietary Fiber: 3g
- Fat: 20g
- Sodium: 720mg
