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Chicken Tenderloins With Cranberry Mustard Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- American
Cooking Method
- pan fry
Difficulty
- Easy
Dietary
- None
Allergens
- Possible Milk — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- Possible Mustard — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken Tenderloins With Cranberry Mustard Sauce brings together 1 lb chicken tenderloins, flour, salt and pepper in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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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
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Instructions
Lightly toss chicken pieces with flour; shake off excess.
Sprinkle lightly with salt and pepper.
Heat 1 tablespoon of butter and oil in a large skillet.
Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through.
Add more butter and oil if needed.
Remove to a platter; keep warm.
Repeat with remaining chicken.
Add wine, chicken broth and mustard to skillet, scraping up browned bits.
Combine cornstarch and water in a small bowl.
Stir into skillet.
Add sweetened dried cranberries.
Boil 1 to 2 minutes or until sauce thickens.
Stir in green onions; cook 1 more minute.
Pour sauce over chicken.
Keep Cooking
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