Chicken Tenderloins With Cranberry Mustard Sauce Recipes

CHICKEN WITH CRANBERRY-DIJON MUSTARD SAUCE

Steps:

• Combine sauce ingredients in a small mixing bowl, stirring until blended. Set aside.
• Pound the chicken pieces to a uniform 1/2" thickness.
• In a large frying pan, heat up the oil on medium-high heat and season the chicken with salt and pepper. Cook on both sides until golden brown, approximately 10 minutes.
• Spoon the cranberry-Dijon sauce evenly over the chicken.
• Cover pan and reduce heat to simmer. Cook approximately 30 minutes or until chicken is tender and cooked through.
• Garnish chicken with fresh parsley.
• Serving suggestion: if you want, slice up the chicken and arrange on a serving platter.

CHICKEN WITH CRANBERRY AND MUSTARD SAUCE

Steps:

• Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.

CHICKEN TENDERLOINS WITH CRANBERRY MUSTARD SAUCE

Steps:

• 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 sweetened dried cranberries.
• Boil 1 to 2 minutes or until sauce thickens.
• Stir in green onions; cook 1 more minute.
• Pour sauce over chicken.

CHICKEN WITH CRANBERRY-HONEY MUSTARD SAUCE

Steps:

• In 12-inch nonstick skillet, heat butter over medium heat until hot. Add chicken to skillet; season with salt. Cook 5 to 7 minutes, turning halfway through cook time, until chicken is no longer pink in center.
• In measuring cup, mix chicken broth and cornstarch; stir into skillet. Stir in honey mustard and dried cranberries. Cook about 3 minutes, stirring occasionally, until mixture thickens. Stir in green onions; cook about 1 minute longer or just until onions are tender. Remove from heat, stir in yogurt. Serve over rice.

CHICKEN TENDERLOINS WITH CRANBERRIES

Steps:

• 1. Lightly toss chicken pieces with flour, shake off excess. Sprinkle lightly with salt and pepper.
• 2. 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.
• 3. 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 minute. Pour sauce over chicken. Makes 4 servings
• 4. Can serve over rice, mashed potatoes, noodles etc.