Chicken with Cranberry and Mustard Sauce

• 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

1. Sprinkle chicken with thyme, salt and pepper.
2. Heat oil in heavy large skillet over medium-high heat.
3. Add chicken and cook until brown, about 3 minutes per side.
4. Transfer chicken to plate.
5. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well.
6. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes.
7. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes.
8. Season to taste with salt and pepper.
9. Transfer chicken and sauce to plates and serve.

chicken breast, thyme, olive oil, whole berry, chicken broth, orange juice, mustard, whipping cream

Taken from www.epicurious.com/recipes/food/views/chicken-with-cranberry-and-mustard-sauce-103634 (may not work)