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Chicken Saute with Triple Berry Glaze

Pan-fried chicken gets a hint of sweetness from berry preserves and a zesty kick from horseradish in this quick and tasty preparation.

4 ServingsPrep Time: 20 min Cook Time: 15 min Ready In Time: 35 min

Ingredients

1 tsp. salt
1 1/2 tsps. freshly ground black pepper
1/2 cup Pillsbury BEST® All Purpose Flour
2 lbs. boneless skinless chicken breast tenders
3 to 4 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA, divided
1 (12 oz.) jar Smucker's® Orchard's Finest™ Northwest Triple Berry Preserves
2 tbsps. prepared horseradish
Rice pilaf, prepared (optional)
2 tsps. fresh chopped Italian parsley, if desired

Directions

Combine salt, pepper and flour in a shallow bowl. Coat chicken with
seasoned flour. Shake off excess flour.
Heat 2 tablespons oil in a large skillet over medium heat. Sauté
chicken in batches, using additional oil as needed, about 4-6
minutes per side or until golden brown and an instant read
thermometer reads 170° F. Transfer chicken to platter, loosely
covered with foil.
Combine preserves and horseradish in skillet, cooking over low heat
until sauce begins to bubble. Return chicken to skillet, stirring to

2 of 2

Chicken Saute with Triple Berry Glaze (continued)

Directions (continued)

coat chicken evenly. Serve over rice pilaf and garnish with parsley,
if desired. Yield: 4 servings.

Nutrition Facts:Nutrition Information: Calories 697, Total Fat 17.8g, Saturated Fat 2.8g, Cholesterol 138mg, Sodium 728mg, Total Carbohydrate 80.7g, Dietary Fiber 0.5g, Protein 52.6g, Vitamin A 2%DV, Vitamin C 5%DV, Calcium 4%DV, Iron 21%DV