boneless, skinless chicken breast, halved into fillets
each salt, pepper, onion powder, garlic
1Combine cranberries, apple juice and chicken stock in a small bowl. Set aside.
2In a gallon-sized plastic bag with zip top, mix flour, salt and pepper. Toss chicken breasts into bag and shake well until each breast is coated evenly with flour.
3Heat oil in a medium skillet over medium-high heat. Add chicken and cook for 5 minutes each side. Remove chicken to a plate and keep warm.
4Pour soaked cranberries with juice and stock into the hot pan, reduce heat to low and scrape up any browned bits on the bottom of the pan. Stir in mustard. Add chicken back to pan.
5Cook for another 8-10 minutes or until chicken is no longer pink and sauce has thickened. Serve chicken with sauce atop, with rice pilaf and a green veggie.