Chicken Tenderloins with Cranberry Mustard Sauce Recipe

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—Taste of Home Cooking School

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Chicken Tenderloins with Cranberry Mustard Sauce Recipe
  • Prep/Total Time: 30 min.
  • Yield: 4 Servings
    •
15 15 30

Ingredients

  • 1 pound chicken tenderloin
  • All-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 2/3 cup white wine
  • 2/3 cup chicken broth
  • 3 tablespoons country-style Dijon mustard
  • 1-1/2 teaspoons cornstarch
  • 4-1/2 teaspoons water
  • 1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
  • 1/4 cup thinly sliced green onions, green part only

Directions

  • Dredge chicken in enough flour to coat. Season with salt and pepper. In a large skillet, brown half the chicken in butter and oil over medium-high, 3-4 minutes per side or until juice run clear. Transfer to a platter and keep warm. Repeat with remaining chicken. Add more oil and butter if necessary.
  • Add wine, chicken broth and mustard to the same skillet. Cook and stir to blend ingredients and scrape browned bits from pan. In a small bowl, combine cornstarch and water; stir into skillet. Add cranberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in green onions; cook 1 additional minute. Pour sauce over chicken. Yield: 4 servings.

Originally published as Chicken Tenderloins with Cranberry Mustard Sauce in Taste of Home Cooking School Collection Winter 2009, p69

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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