Chicken Tenderloins With Cranberry Mustard Sauce

READY IN: 30mins
Recipe by stephiwoo

This has got to be the best cranberry chicken I ever stumbled onto by accident.. Thanks Ocean Spray

Top Review by D.Borah

Really good! I served this over quinoa. I always appreciate something new to do with old standbys (chicken tenderloin) and this definitely fit the bill. The rich flavors of the wine and mustard made it taste a little decadent rather than the same old "chicken in a pan". Will likely make this again.

Ingredients Nutrition

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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