Home ] Up ]


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.



Back Home Up Next