Chicken with Cranberry-Mustard Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon onion powder
- 1/4 cup dried cranberries
- 1 teaspoon dried thyme
- 2 tablespoons all purpose flour
- 1/2 teaspoon dry mustard
- 4 tablespoons (1/2 stick) butter
- Carbohydrate 17 g(6%)
- Cholesterol 110 mg(37%)
- Fat 15 g(23%)
- Fiber 1 g(3%)
- Protein 27 g(54%)
- Saturated Fat 8 g(40%)
- Sodium 79 mg(3%)
- Calories 314
Preparation 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.
Preparation 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.
