Ingredients
4
boneless chicken breast halves with skin
1
tbsp chopped fresh thyme or 1 1/2 tsp dried
1/2
cup whole berry cranberry sauce
1/2
cup canned low-salt chicken broth
Directions
1.
Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.
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