CHICKEN WITH CRANBERRY AND MUSTARD SAUCE

Chicken with Cranberry and Mustard Sauce image

Provided by Aviva Goldfarb

Yield Makes 4 servings

Number Of Ingredients 8

Previous Next

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

Steps:

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.