Chicken With Cranberry-Mustard Sauce

By á-174942

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

Details

Servings 4

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.