Chicken with Cranberry-Mustard Sauce

• 4 large skinless boneless chicken breast halves
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 4 tablespoons (1/2 stick) butter
• 2 tablespoons all purpose flour
• 1/2 teaspoon dry mustard
• 1 1/2 cups low-salt chicken broth
• 3/4 cup frozen concentrated cranberry juice cocktail, thawed
• 1/4 cup dried cranberries

1. Sprinkle chicken with onion powder, thyme, salt, and pepper.
2. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
3. Add chicken and saute until brown, about 5 minutes per side.
4. Using tongs, transfer chicken to plate.
5. Add remaining 2 tablespoons butter to same skillet and melt.
6. Whisk in flour and mustard; cook 1 minute.
7. Gradually whisk in broth, juice concentrate, and cranberries.
8. Bring to boil, whisking occasionally.
9. Boil until sauce thickens enough to coat spoon, about 6 minutes.
10. Return chicken to skillet.
11. Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes.
12. Season to taste with salt and pepper and serve.

chicken breast halves, onion powder, thyme, butter, flour, dry mustard, lowsalt, cranberry juice cocktail, cranberries

Taken from www.epicurious.com/recipes/food/views/chicken-with-cranberry-mustard-sauce-107150 (may not work)