Roy’s Light Cranberry-Mustard Chicken

4 servings         0 Better Balance Bites/Blue Points

Calories 356     Fat 9.7g   Sat. Fat 2.1g   Protein 26.8g   Carbs 52.6g   Fiber 4.3g   Sugars 2.7g

Ingredients

· 4 (6 oz) chicken breasts or cutlets (about 1 1/2 lbs) (see notes)

· Salt, to taste

· Pepper, to taste

· Cooking spray

· 1 shallot or small onion, finely chopped, about 1/3 cup

· 1 1/2 cups fresh cranberries

· 1/3 cup water, plus more if needed (see notes)

· 3 Tbsp brown sugar replacement

· 2 Tbsp Dijon mustard

· 2 tsp dried parsley

· 3/4 tsp dried thyme

Directions

1. Season chicken breasts/cutlets with salt and pepper.

2. Heat a 12" skillet over medium-high heat. Once the skillet is hot, coat it with cooking spray. Add chicken and cook, undisturbed, until lightly browned, about 4 minutes. Flip the chicken and cook another 4-5 minutes until that side is also lightly browned. Transfer chicken to a plate, cover with foil, and reduce heat to medium.

3. To the same skillet, coat with more cooking spray and add the chopped shallot. Cook until golden, 3-4 minutes, stirring often.

4. Add the remaining ingredients and cook 8-10 minutes, stirring and scraping up any browned bits. If the sauce thickens too much, add a few more tablespoons of water.

5. Pour any juice from the resting chicken into the pan and stir to incorporate, Return the chicken to skillet, nestling it into the sauce, then cover and cook another 5 minutes until the chicken is heated through. Serve.

Notes

· You can season the chicken breast further if you’d like with a bit of onion and/or garlic powder, paprika, or any preferred seasonings.

· Swap the chicken for pork if you'd like.

· Use chicken broth in place of the water if you prefer.

· This can be refrigerated 3-4 days or frozen about 3 months.