Friday Recipe - Pan-Seared Chicken with Bacon-Sage Brown Rice

I tried this recipe from my "Recipes to try" file, but made some changes to the recipe. The original recipe was from a Southern Living magazine.

Pan-Seared Chicken with Bacon-Sage Brown Rice
INGREDIENTS:
1 c uncooked brown rice
3 slices bacon, diced into small pieces
1 tsp olive oil
6 boneless, skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 Tbls chopped garlic
1/4 c chicken broth
1/4 c of Craisins (dried cranberries, found in the section with raisins at the store)
1 Tbls chopped fresh sage
1 tsp chopped fresh thyme

Prepare the rice according to the package directions; set aside.

Cook bacon in hot oil in a large heavy skillet over medium heat until lightly browned. Drain bacon, reserve 1 Tbls drippings in skillet. Set bacon aside.

Sprinkle chicken breasts with salt and pepper.

Cook chicken in reserved drippings in skillet over medium heat until done, about 6-8 minutes per side (depending on the thickness of the chicken breasts). Remove chicken and keep warm.

Saute garlic in the same skillet over medium heat for 1 minute. Add in the chicken broth and Craisins, stirring to loosen any browned bits in the skillet. Cook 2 minutes. Stir in rice, bacon, sage and thyme. Cook until thoroughly heated. Spoon rice evenly among plates and top with chicken.