Ingredients

  • 4 boneless skinless chicken breast
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • salt and ground black pepper to taste
  • 4 tablespoons butter, divided
  • 2 tablespoons flour
  • ½ teaspoon dry mustard
  • 1.5 cups low-salt chicken broth
  • ¾ cup frozen cranberry juice concentrate, thawed
  • ¼ cup dried cranberries

Directions

Sprinkle chicken with powder, thyme, salt, and pepper. In large skillet, melt 2 T butter over med-high heat. Add chicken, saute until brown, set aside.
Add remaining butter and melt. Add flour and mustard for one minute. Gradually whisk in the broth and juice. Add cranberries, bring to boil for about 6 minutes, stirring. Add chicken and simmer until chicken is done. Season sauce with salt and pepper.

Source

Servings/Yield