Reheated in the microwave the second night - Yum! |
Chicken Tenderloins with Cranberry Mustard Sauce
Adapted from Ocean Spray Cranberries
Ingredients:
1/2 Cup Craisins
1/2 Cup cold water
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1 Lb. Chicken Tenderloins
1/2 Cup Flour
1-2 shakes from my Pepper shaker
2-3 Tablespoons Olive Oil (Cooking & Sauteing)
2/3 Cup Dry White Wine
2/3 Cup Chicken Broth
3 Tablespoons Yellow Mustard
1 and 1/2 teaspoons Cornstarch
Method:
- Place Craisins in small bowl and cover with 1/2 Cup Cold Water.
- Combine Flour + Pepper in Ziploc bag.
- Rinse Chicken Tenderloins under cold water and place in Ziploc Bag containing Flour/Pepper.
- Close bag and coat Chicken.
- Place 2 Tablespoons Olive Oil in large saute pan, heat over Medium heat.
- Add Flour coated Chicken.
- Cook Chicken about 2 minutes on each side, until Chicken is cooked.
- Place cooked Chicken on a large dish.
- Remove saute pan from heat.
- Using about 2 Tablespoons of the measured Chicken Broth, dissolve Cornstarch in small cup.
- Place remaining Chicken Broth in saute pan. Stir around scraping up browned bits. Add Wine + Yellow Mustard, stir together. Turn on heat. Add Cornstarch mixture and stir.
- Stir mixture and bring to a boil. Boil 1-2 minutes until sauce thickens. Add drained Craisins and cook 1 minute longer while stirring.
- Add browned Chicken to sauce and heat until Chicken is hot.
- Serve with Rice.
Enjoy!
Yummy!
5 comments:
I buy the huge Costco bag of Craisins. We love them too. This recipe sounds great.
What a lovely recipe; we do eat a lot of chicken and I can imagine how good this will be with those cranberries; a keeper JG;thank you.
Rita
We love crasins! The sauce sounds great, tangy and sweet and the zing of the mustard, it sounds like a keeper.
We love those little dried cranberries too and they are a favorite ingredient in fall cooking and baking. Your recipe looks delicious, JG.
Barbara- Purchasing the Craisins at Costco is the way to go!
Rita & Carol- It sure is a keeper for me. Bought more chicken tenderloins today - B1G1 special. One pkg. will be used to prep this again. :)
Cathy- I use them often, too. So tasty!
~Judy
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