Creamy Chicken & Cranberry-Pecan Wild Rice

Ohhh...this is another of those fabulous FALL recipes. It's a little fancier...so I reserve it for Sundays. Why? Because my mother ALWAYS made a big meal on Sundays...and now I do, too.

This is great served with a salad made of wild greens, roma tomatoes, and maybe some sauteed butternut squash cubes. Add a sprinkling of nuts (hey - use the leftover pecans!!) and a nice vinaigrette, and it's a meal!!

Creamy Chicken & Cranberry-Pecan Wild Rice

2 TBS flour

1/2 tsp each: dried thyme leaves and black pepper

6 small boneless skinless chicken breast halves (about 1-1/2 lb.)

2 TBS oil

1/2 cup dried cranberries

1/2 cup pecan pieces, toasted

6 green onions, sliced, divided

1 pkg. long grain and wild rice, prepared as directed on package ( I double the rice)

1 cup chicken broth

6 oz. 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 to 6 minutes on each side or until cooked through.

- Stir cranberries, pecans, and 1/3 cup of the onions into the 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 occasionally with wire whisk.

-Spoon sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.

courtesy of Kraft Foods