Chicken Tenderloins With Cranberry Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This has got to be the best cranberry chicken I ever stumbled onto by accident.. Thanks Ocean Spray Ingredients:
1 lb chicken tenderloins |
flour |
salt and pepper |
2 tablespoons butter |
2 tablespoons oil |
2/3 cup dry white wine |
2/3 cup chicken broth |
3 tablespoons country-style dijon mustard |
1 1/2 teaspoons cornstarch |
1 1/2 tablespoons water |
1/2 cup ocean spray craisins (original sweetened dried cranberries) |
1/4 cup sliced green onion, green part only |
Directions:
1. Lightly toss chicken pieces with flour; shake off excess.
2. Sprinkle lightly with salt and pepper.
3. Heat 1 tablespoon of butter and oil in a large skillet.
4. Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through.
5. Add more butter and oil if needed.
6. Remove to a platter; keep warm.
7. Repeat with remaining chicken.
8. Add wine, chicken broth and mustard to skillet, scraping up browned bits.
9. Combine cornstarch and water in a small bowl.
10. Stir into skillet.
11. Add sweetened dried cranberries.
12. Boil 1 to 2 minutes or until sauce thickens.
13. Stir in green onions; cook 1 more minute.
14. Pour sauce over chicken.
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