Chicken Tenderloins With Cranberry Mustard Sauce – a delicious recipe with chicken, flour, salt, butter, oil, dry white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
390
kcal
Calories
20
g
Fat
4
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 lb chicken tenderloins, flour, salt and pepper, 2 tablespoons butter, and more.
Yes, Chicken Tenderloins With Cranberry Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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