Click Here For Over 100,000 Recipes!
Sprinkle chicken with onion powder, thyme, salt,
and pepper. Melt
2 tablespoons butter in heavy large skillet over
medium-high heat.
Add chicken and saute 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.
