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Chicken with Cranberry-Mustard Sauce




Source of Recipe


e-cookbooks.net


List of Ingredients




4 large skinless boneless chicken breast halves
1 teaspoon onion powder
1 teaspoon dried thyme
4 tablespoons (1/2 stick) butter
2 tablespoons all purpose flour
1/2 teaspoon dry mustard
1 1/2 cups low-salt chicken broth
3/4 cup frozen concentrated cranberry juice cocktail, thawed
1/4 cup dried cranberries


Recipe



Sprinkle chicken with onion powder, thyme, salt, and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.

Add chicken and saute until brown, about 5 minutes per side. Using tongs, transfer chicken to plate. Add remaining 2 tablespoons butter to same skillet and melt. Whisk in flour and mustard; cook 1 minute.

Gradually whisk in broth, juice concentrate, and cranberries. Bring to boil, whisking occasionally. Boil until sauce thickens enough to coat spoon, about 6 minutes. Return chicken to skillet.

Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.