Chicken with Cranberry and Mustard Sauce Recipe

Serve this over noodles or mashed potatoes.

Makes 4 servings.

INGREDIENTS

4boneless chicken breast halves with skin

1tablespoon chopped fresh thyme or 1 1/2 teaspoons dried

2tablespoons olive oil

1/2cup whole berry cranberry sauce

1/2cup canned low-salt chicken broth

1/2cup orange juice

2tablespoons dijon mustard

2tablespoons whipping cream

DIRECTIONS

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.

Tags: Chicken, Cranberry, Mustard, Recipe, Sauce