In a medium pot, or deep pan, brown one side of the chicken breasts in half of the olive oil over medium high heat (place into pan and do not touch it for 4 - 5 minutes). Remove from pan and set aside.

Do not wipe out pan. Add remaining olive oil to the pan and reduce heat to medium. Add onions and cook for 3 - 4 minutes, just to let them begin to soften.

Add cranberries, brown sugar, garlic, chicken stock, whole grain mustard, the zest of 1 lemon (reserve the zested lemon for later), salt and pepper. If you are using dry herbs, add them to the pot as well.

Stir well to combine, then cover with a tight-fitting lid and reduce heat to medium / medium-low. Cook for 10 - 15 minutes, until cranberries have burst and cooked down a bit. If you want the sauce thicker, remove cover from pot, increase heat slightly and let mixture simmer while stirring frequently. Cook for another 5 - 10 minutes until desired consistency.

Return chicken to pan. Add fresh herbs and cover. Cook on medium low heat for 8 - 12 minutes, depending on the size of the chicken breasts.

Squeeze a bit of fresh lemon juice over the cranberry chicken, if desired. *I like to char my lemon halves before I do this - place them cut side down in a HOT pan and don't touch them for 3 - 4 minutes. Remove from pan when they are deep brown and caramelized.