Chicken with Cranberry-Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Doris Murphy of Pompano Beach, Florida, writes: When I was raising my children, the dishes I made were definitely home style to suit everyone's tastes; but even without the demands of feeding a family, I still prefer simpler recipes. Nevertheless, I notice that most of my kids are pretty adventurous cooks. Maybe they did get some of that creativity from me; when I recall the potato-meat-and-vegetable meals my mother served, I realize that I did branch out a bit. Ingredients:
4 large skinless boneless chicken breast halves |
1 teaspoon onion powder |
1 teaspoon dried thyme |
4 tablespoons (1/2 stick) butter |
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 |
Directions:
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.
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