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Chicken Tenderloins with Cranberry Mustard Sauce

 Chicken Tenderloins with Cranberry Mustard Sauce
—Taste of Home Cooking School
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Chicken Tenderloins with Cranberry Mustard Sauce (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.