Chicken Tenderloins With Cranberry Mustard Sauce Recipe Recipe

Name: Chicken Tenderloins With Cranberry Mustard Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken tenderloins; Flour; Salt and pepper; 2 T. butter; 2 T. oil; 2/3 C. dry white wine; 2/3 C. chicken broth; 3 T. country-style Dijon mustard; 1 1/2 tsp cornstarch; 1 1/2 T. water; 1/2 C. Dried Cranberries; 1/4 C. sliced green onions, green part only

Servings: persons

1 lb chicken tenderloins
Flour
Salt and pepper
2 T. butter
2 T. oil
2/3 C. dry white wine
2/3 C. chicken broth
3 T. country-style Dijon mustard
1 1/2 tsp cornstarch
1 1/2 T. water
1/2 C. Dried Cranberries
1/4 C. sliced green onions, green part only

1
Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper. Heat 1 T. of butter and oil in a large skillet. Add half the chicken; cook 2 min, 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.
2
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 min or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken.

1116

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* 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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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 T. butter, and more.

Yes, Chicken Tenderloins With Cranberry Mustard Sauce Recipe 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.

Chicken Tenderloins With Cranberry Mustard Sauce Recipe

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