Chicken with Cranberry-Mustard Sauce

I made this recipe last week for the first time, and it's now included in the rotation of our favorite recipes.   One of our favorite ways to eat pork is cranberry-dijon pork roast, so it was no surprise that we liked the cranberry/mustard flavor combination with chicken as well.  I love how the sauce thickens and becomes more of a glaze for the chicken. This would be delicious served over rice.  I did attempt this, but I've been known to ruin a simple pot of rice.  Real life, folks.

Chicken with Cranberry-Mustard Sauce

4 boneless skinless chicken breasts

1 tsp onion powder

salt and pepper, to taste

4 Tbsp butter, divided

2 Tbsp flour

1/2 tsp dry mustard

1 1/2 cups chicken broth

3/4 cup frozen cranberry juice cocktail concentrated, thawed

1/4 cup dried cranberries

Sprinkle chicken on both sides with onion powder, salt, and pepper.  Melt 2 Tbsp butter in large skillet over medium-high heat.  Add chicken and sauté until brown, about 5 minutes per side.  Using tongs, transfer chicken to plate.  

Add remaining 2 Tbsp butter to same skillet.  When the butter melts, whisk in flour and mustard; cook 1 minute. Gradually whisk in broth, cranberry juice concentrate, and cranberries.  Bring to a boil, whisking occasionally.  Boil until sauce thickens enough to coat the spoon, about 6 minutes.  

Return chicken to skillet.  Reduce heat to medium and simmer just until chicken is cooked through.  Season sauce to taste with salt and pepper.  Remove chicken from skillet and spoon sauce over chicken to serve.

source:  recipe from Bon Appétit: Fast, Easy, Fresh