Chicken with Cranberry and Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this over noodles or mashed potatoes. Ingredients:
4 boneless chicken breast halves with skin |
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried |
2 tablespoons olive oil |
1/2 cup whole berry cranberry sauce |
1/2 cup canned low-salt chicken broth |
1/2 cup orange juice |
2 tablespoons dijon mustard |
2 tablespoons whipping cream |
Directions:
1. Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.
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