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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.

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