Laura's Cranberry Chicken in Amaretto Sauce

The dish featured today was inspired by my favorite Italian restaurant-Luigi's of Harrison Township, Michigan. It has been around for over 25 years and even though I have only been going there for about four years, I have never had a bad meal, everything is fantastic. There is one in Mt. Clemens, Michigan, but they are not associated with the Harrison Township restaurant. I read in the newspaper that their round pizza was ranked number 16 in the nation.
However, the one item I love to eat is the Michigan Cherry Chicken in Amareto cream sauce served over angel hair pasta. Of course, I found out what was in it and made it at home with a twist of my own using the Ocean Spray bagged cranberries. I will share the recipe and I guarentee it is great. This serves about four.

First cook up about 8 ounces or half a bago of angel hair pasta
You will need:
A large copper bottomed skillet.
Two large boneless chicken breasts cut into 1" cubes
1 1/2 quarts heavy cream
4 TBSP's butter
1-6 ounce bag of Ocean Spray Cranberries (or if you prefer use the dried bing cherries)
1/2 cup Amaretto
1/4 of a white onion minced
1 tsp of minced garlic
1 1/2 tsp of basil (crush into fine powder)
1 1/2 tsp of thyme (crush into fine powder)
1 tsp salt
1 tsp white pepper
Saute the chicken in 2 TBSP's of the butter, garlic and onion until browned
Then add the rest of butter and melt
Then add the cream, the dry seasonings, cranberries and Amaretto.
Thicken over medium low heat stirring constantly for about 20 minutes or until it reaches a gravy thickness consistancy. Serve over the pasta.