[WolfyOne]

Cider House Chicken

4 boneless skinless chicken breast halves, trimmed
1/4 teaspoon salt
1/4 teaspoon ground pepper
3 teaspoons olive oil. divided
1 medium onion, chopped (1cup)
1 cup apple cider
1/4 cup dried cranberries
3/4 teaspoon thyme
2 teaspoons water
1 teaspoon cornstarch
4 teaspoons grainy mustard, such as country style Dijon

1) Sprinkle chicken with salt and pepper. In large nonstick skillet, heat 2 teaspoons of the olive oil over medium high heat until hot. Add chicken; cook about 2 minutes per side or just until browned. Transfer to plate. (Chicken will continue to cook as it simmers later)

2) Add remaining 1 teaspoon of the olive oil to skillet; reduce heat to medium. Add onion; saute' 2 to 3 minutes or until softened and lightly browned. Add cider, dried cranberries and thyme; bring to a simmer. * Return chicken to skillet; reduce heat to low. Cover; simmer 6 to 8 minutes or until chicken is no longer pink in center.

3) Transfer chicken to clean platter or plates. In a small bowl, mix water and cornstarch. Add cornstarch mixture to sauce in skillet; increase heat to medium. Cook, stirring constantly, about 1 minute or until slightly thickened. Stir in mustard. Spoon sauce over chicken.

4 servings
Preparation time: 15 minutes
Ready to serve: 25 minutes

Per serving: 230 calories, 5 g total fat (1 g saturated fat), 27 g protein, 12 g carbs, 66 mg cholesterol, 249 mg sodium, 1 g fiber
Star nutrients: Vitamin B6 (35%) Niacin (65%) Phosphorus (25%)

TIP * If you prefer a sweeter dish, try adding a tablespoon packed brown sugar when you add the cider, dried cranberries and thyme.