Instructions: Sprinkle chicken with onion powder, thyme, salt, and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and saute until brown, about 5 minutes per side. Using tongs, transfer chicken to plate.

Add remaining 2 tablespoons butter to same skillet and melt. Whisk in flour and mustard; cook 1 minute. Gradually whisk in broth, juice concentrate, and cranberries. Bring to boil, whisking occasionally. Boil until sauce thickens enough to coat spoon, about 6 minutes.

Return chicken to skillet. Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

This recipe yields 4 servings.

Comments: Doris Murphy of Pompano Beach, Florida, writes: "When I was raising my children, the dishes I made were definitely home style to suit everyones tastes; but even without the demands of feeding a family, I still prefer simpler recipes. Nevertheless, I notice that most of my kids are pretty adventurous cooks. Maybe they did get some of that creativity from me; when I recall the potato-meat-and-vegetable meals my mother served, I realize that I did branch out a bit."

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