Chicken With Cranberry Mustard Sauce Recipe
Servings: 4
Ingredients
- 4 lrg skinless boneless chicken breast halves
- 1 tsp onion pwdr
- 1 tsp dry thyme Salt to taste Freshly-grnd black pepper to taste
- 4 Tbsp. butter - (1/2 stick)
- 2 Tbsp. all-purpose flour
- 1/2 tsp dry mustard
- 1 1/2 c. low-salt chicken broth
- 3/4 c. frzn concentrated cranberry juice cocktail thawed
- 1/4 c. dry cranberries
Directions
- Sprinkle chicken with onion pwdr, thyme, salt, and pepper. Heat 2 Tbsp. butter in heavy large skillet over medium-high heat. Add in chicken and saute/fry till brown, about 5 min per side. Using tongs, transfer chicken to plate.
- Add in remaining 2 Tbsp. butter to same skillet and heat. Whisk in flour and mustard; cook 1 minute. Gradually whisk in broth, juice concentrate, and cranberries. Bring to boil, whisking occasionally. Boil till sauce thickens sufficient to coat spoon, about 6 min.
- Return chicken to skillet. Reduce heat to medium-low and simmer till chicken is cooked through, about 5 min. Season to taste with salt and pepper and serve.
- This recipe yields 4 servings.
- Comments: 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 which most of my kids are pretty adventurous cooks. Maybe they did get some of which creativity from me; when I recall the potato-meat-and-vegetable meals my mother served, I realize which I did branch out a bit."
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 112 | 38% |
| Total Fat 12.71g | 16% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.01g | |
| Cholesterol 57mg | 19% |
| Sodium 149mg | 6% |
| Potassium 242mg | 7% |
| Total Carbs 33.35g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 23.7g | 16% |
| Protein 13.12g | 21% |
