Ingredients:
8 chicken thighs, skinned, about 2-1/4 lbs.
2 tsp. dried oregano
2 tsp. dried basil
1-1/2 tsp. dried rosemary
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
4 tsp. olive oil, divided
Pan Spray
1/3 cup all-purpose flour
2-1/4 cups milk
1 cup dry white wine
1/4 cup tub-style cream cheese

Directions:
Combine first 7 ingredients (after chicken) and 2 tsp. oil in a bowl; rub over chicken. Heat remaining 2 tsp. oil in a large skillet coated with cooking spray over medium- high heat. Add chicken; cook 5 minutes 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 minutes or until chicken is done. Remove chicken from pan; cover and set aside. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk. Place 1/2 cup rice on each of 4 plates. Top each with 2 chicken thighs and 1 cup sauce. Garnish with oregano sprigs and cranberries, if desired.

Makes 4 servings. Serve with 2 cups hot cooked wild rice.