Honey Mustard Curry Chicken

This is a recipe that has evolved the longer I've made it.  It is now perfectly tuned to our tastes and we make it a few times a month. It is pretty flexible so feel free to fiddle with it and add ingredients your family loves.  I usually serve it with rice and green beans.
Honey Mustard Curry Chicken

Ingredients:
2 T. butter
1 garlic clove, chopped
2 t. curry powder
1/2 c. honey
1/2 c. sour cream
2 T. lime juice
1/2 t. salt
3 T. Dijon Mustard (I usually go a little short on this, somewhere between 2 and 3 T.)
1/2 c. chicken broth
1-2 lbs. chicken breasts, cut into bite sized pieces
1/2 c. dried cranberries

Directions:
Heat oil in 12" skillet over medium heat.  Cook chicken in oil until brown.  Meanwhile, combine butter, garlic, curry powder, honey, lime juice, salt, mustard, and chicken broth in a saucepan and simmer gently.  Pour sauce over chicken and cook an additional 10-20 minutes or until chicken is cooked through.  Add sour cream and cranberries and stir just until hot.

Makes 4 servings.