Instructions: Combine first 7 ingredients and 2 teaspoons oil in a small bowl; rub over chicken. Heat 2 teaspoons oil in a large skillet coated with cooking spray
over medium-high heat. Add chicken; cook 5 mins on each side or until browned. Remove chicken from pan; set aside.

Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended. Add to skillet, scraping pan to loosen browned bits; bring to
a simmer. Return chicken to pan; cover, reduce heat, and simmer 30 mins or
until chicken is done. Add mushrooms; cover and simmer 5 mins. Remove chicken from pan; cover and set aside. Add cheese to skillet, cook 5 mins. or
until cheese melts, stirring constantly with a whisk. Place 1/2 cup of rice
on each of 4 plates. Top each with 2 chicken thights and 1 cup sauce.

Garnish with oregano sprigs and cranberries, if desired.

NOTES : I really dont object to the taste of non-fat cream cheese, but I certainly think sour cream would work just as well. This is a really tasty dish that I wouldnt hesitate to serve to company.

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