Mustard Cranberry Chicken Breasts

Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe was in BC Women's magazine several years ago and we love it. The mustard gives it a bit of tang combined with the slight sweetness of the cranberries.If you wish this dish can be made ahead, cover with foil and heat in a 350 oven for 20 min just before serving. March 09I have modified this recipe to cut back on the sauce. I mixed the dijon mustard with 1/4 cup wine, poured it into the skillet 4 minutes before serving and then added the cranberries. It was thick enough with out any cornstarch. Sprinkled green onions on top

Ingredients Nutrition

Directions

  1. Slice chicken breasts lenghtwise into 1" strips.
  2. Lightly toss chicken pieces with flour.
  3. Sprinkle lightly with salt& pepper.
  4. Heat the butter and oil in a large frying pan.
  5. Add the chicken and cook about 2 minutes, turning once until the chicken is golden brown on each side and cooked through.
  6. Remove to a platter and keep warm.
  7. Add wine, mustard,and chicken broth to the pan and scrape up all the brown bits.
  8. Combine water and cornstarch mix until smooth.
  9. Add cornstarch to the fry pan, stirring until mixed inches.
  10. Add cranberries, boil 1-2 min until thickened.
  11. Stir in green onion tops and cook 1 minute.
  12. Pour sauce over chicken and serve.
Most Helpful

This was delicious..loved the mix of flavours. =)

Evie* August 15, 2001

Great recipe for a first time craisin user. I loved the flavours-tart and seet. It certainly was a hit with the family. Next time I make it I'm going to use 2 teaspoons of cornflour instead of the 4 I used. The sauce was a bit bluggy, and needed to be thinned. Maybe Australian cornflour is stronger than American :)

JustJanS March 20, 2002

Maybe it was the flavor of the wine, but this didn't really do it for me. It had a tang that was almost bitter.

Milla October 29, 2001