Good Eatin' in the Great Land

Cranberry Chicken as prepared by Younger Daughter:

• 4 chicken breasts

Sauce:

• 1/4 cup butter or margarine
• 2 cups milk or 1 pint heavy cream
• 1/4 cup flour
• 1/2 tsp parsley
• 1/2 tsp sweet basil
• 1/2 tsp garlic salt
• 1 tsp honey
• 2 tbs Cranberry Northern Da'light Moosetard

Brown chicken breasts on both sides in large skillet. Melt butter in sauce pan. Blend flour into milk. Sir mixture into butter and continue to stir on medium heat. Continue until mixture starts to thicken and add spices.

Pour Cranberry Sauce over chicken and let cook on low for 10 minutes. Serve chicken with sauce over bed of wild rice, pasta, or with potatoes. Garnish with fresh cranberries, if desired.

We had ours with thinly sliced potatoes fried in olive oil, and a side of fresh carrots. The sauce works well over the potatoes, too. (Go ahead and click on the picture; in Brigid's words, "You know you want to.")

(If you don't have access to a berry-based mustard, any mild mustard would do, but use your own judgment - a wine-based gravy would probably work as well.)