Chicken with Mustard Cranberry Sauce
4 large skinless, boneless chicken
breast halves
1 tsp. onion powder
1 tsp. dried thyme
4 tbsp. butter
2 tbsp. flour
1/2 tsp. dry mustard
1 1/2 cups chicken broth
3/4 cup frozen concentrated cranberry juice, thawed
1/4 cup dried cranberries
Sprinkle chicken with onion powder,
thyme, salt and pepper. Melt 2 tbsp. butter in
heavy large skillet over medium-high heat. Add chicken and sauté until
brown, about
5 minutes per side. Transfer chicken to plate. Add remaining 2 tbsp.
butter to same skillet
and melt. Whisk in flour and mustard and cook 1 minute. Gradually whisk in
broth, juice
concentrate and cranberries. Bring to boil, whisking occasionally.
Boil until sauce
thickens enough to coat a 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.
