The other day, I was looking for a cookie recipe and I stumbled upon the Ocean Spray recipe page. I have grown very fond of cranberries and want to use them in more recipes. I found this great recipe for Chicken Tenderloins with Cranberry Mustard Sauce and it looked excellent. I played with it and tried it tonight. Loved the way it turned out. We made mashed potatoes and green beans to go with this. This will be on a steady rotation - it was fantastic - and it is pretty healthy to make it even better. We will have this again, maybe with roasted veggies.
Ingredients (Serves 2)
4-6 pieces Chicken tenderloins (or two chicken breasts cut into strips)
1-2 tbsp Flour
1/4 tsp Kosher Salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
1 tbsp Butter
2 tbsp Olive oil
1/3 cup White cooking wine (or white wine)
2/3 cup Chicken broth
3 tbsp Dijon or brown mustard
1 tsp Cornstarch
1 tbsp Water
1/4 cup Dried Cranberries (adjust to taste)
Directions
- Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with Kosher salt and black pepper.
- Heat the butter and olive oil over medium-high heat in a large skillet. Add the chicken and cook 3-4 per side, until chicken is golden brown on each side and cooked through. Remove from pan and keep under foil to keep warm.
- Add cooking wine, chicken broth and mustard to skillet, scraping up browned bits and cook for around 1 minute.
- Combine cornstarch and water in a small bowl. Stir into skillet with the dried cranberries and bring to a boil. Cook for 2-3 minutes. Boil 1 to 2 minutes or until sauce thickens.
