- 4
4/5
(1 Votes)
Ingredients
- 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 - (1/2 stick)
- 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
Preparation
Step 1
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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