Chicken Tenderloins with Cranberry Mustard Sauce
Easy to prepare with great presentation, this delicious chicken dish is perfect for fall family suppers or entertaining.
1 pound chicken tenderloins
Salt and ground black pepper
2 tablespoons butter
2 tablespoons vegetable 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 Dried Cranberries
1/4 cup sliced green onions, green part only
- 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 dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Cal. 307 (15%DV), Fat Cal. 135, Pro. 23g (46%DV), Carb. 15g (5%DV), Fat 15g (22%DV), Chol. 48mg (16%DV), Sod. 588mg (24%DV), Vit. A 58RE (5%DV), Vit. C 1mg (1%DV), Vit. E 2mg (7%DV), Calcium 23mg (2%DV), Iron <1mg (2%DV), Folate 2Ug (0%DV), Zinc <1mg (1%DV), Pot. 63mg (1%DV)
Dietary Exchange: Fruit 1, Meat 3, Fat 1.5
Recipe and photograph courtesy of Ocean Spray Cranberries, Inc.