Chicken Tenderloins with Cranberries
Picture is from Ocean Spray.
1 lbchicken tenderloins
·salt and pepper
2/3 cwhite wine
2/3 cchicken broth
3 Tbspcountry style dijon mustard
1 1/2 tspcornstarch
1 1/2 Tbspwater
1/2 cocean spray craisins
1/4 csliced green onions, green part only
How to Make Chicken Tenderloins with Cranberries
- 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 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
- Can serve over rice, mashed potatoes, noodles etc.