Chicken With Cranberry-Mustard Sauce

Chicken With Cranberry-Mustard Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 4

    large skinless boneless chicken breast halves

  • 1

    teaspoon onion powder

  • 1

    teaspoon dried thyme

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    tablespoons butter - (½ stick)

  • 2

    tablespoons all-purpose flour

  • ½

    teaspoon dry mustard

  • cups low-salt chicken broth

  • ¾

    cup frozen concentrated cranberry

  • juice cocktail thawed

  • ¼

    cup dried cranberries


Sprinkle chicken with onion powder, thyme, salt, and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and sauté 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. This recipe yields 4 servings.


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