Mustard Cranberry Chicken Breasts Recipes

DUMP-AND-BAKE CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
• Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
• Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.

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 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 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 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.

CRANBERRY MUSTARD

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to a boil, reduce heat and cook for 5 minutes, stirring occasionally.

CRANBERRY DIJON CHICKEN

Steps:

• In a small saucepan over medium heat, cook and stir cranberry sauce, Dijon mustard and orange peel until blended and smooth.
• Remove from heat.
• Meanwhile, grill (or broil) chicken for about 20 minutes or until juices run clear.
• Brush with the sauce during last 10 minutes of grilling.