Chicken Breasts with Cranberry Mustard Sauce

Serve this quick, festive dish with rice pilaf and steamed green beans.

Yields:  4 servings

• 1½ pounds boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dry sage
• 1-2 tablespoons vegetable oil
• ¼ cup whole berry cranberry sauce
• 2 teaspoons honey mustard

• Pat chicken breasts dry and sprinkle them evenly with salt, pepper and sage.
• Heat vegetable oil in a large, heavy skillet over medium-high heat. Place chicken breasts in skillet and cook for 6-8 minutes on each side or until internal temperature of chicken reaches 160°F. Remove chicken breasts from pan.
• Combine cranberry sauce and honey mustard in a small bowl and mix to combine.
• Serve chicken breasts with cranberry mustard sauce.