Tuesday, September 20, 2011

Chicken Tenderloins with Craisin Mustard Sauce

Reheated in the microwave the second night - Yum!
Cranberries add a great zing to foods!  The dried cranberries, Craisins, are also very delicious.  Maybe I also enjoy them because I live in MA and cranberries are harvested here in autumn.  While traveling past cranberry bogs when we were at the Cape two weeks ago I kept thinking about a recipe that I had bookmarked on the Ocean Spray Cranberries, Inc. website.  Chicken!  Craisins! Yellow Mustard! And Wine!  My DH & I enjoy so many dishes where chicken is a main ingredient, so adding the tangy Craisins + spicy Yellow Mustard just sounded wonderful. This recipe makes four servings, so we enjoyed it for two evenings.  This sure is not a meal that I would put in the "leftover" category.  This is one delicious colorful chicken dish bursting with flavor!

Chicken Tenderloins with Cranberry Mustard Sauce

Adapted from Ocean Spray Cranberries

1/2 Cup Craisins
1/2 Cup cold water
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

  1. Place Craisins in small bowl and cover with 1/2 Cup Cold Water.
  2. Combine Flour + Pepper in Ziploc bag.
  3. Rinse Chicken Tenderloins under cold water and place in Ziploc Bag containing Flour/Pepper.
  4. Close bag and coat Chicken.
  5. Place 2 Tablespoons Olive Oil in large saute pan, heat over Medium heat.
  6. Add Flour coated Chicken.
  7. Cook Chicken about 2 minutes on each side, until Chicken is cooked.
  8. Place cooked Chicken on a large dish.
  9. Remove saute pan from heat.
  10. Using about 2 Tablespoons of the measured Chicken Broth, dissolve Cornstarch in small cup.
  11. 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.
  12. Stir mixture and bring to a boil.  Boil 1-2 minutes until sauce thickens.  Add drained Craisins and cook 1 minute longer while stirring.
  13. Add browned Chicken to sauce and heat until Chicken is hot.
  14. Serve with Rice. 
The ingredients for this tasty dish are usually found in my kitchen.  I can picture a cold dark winter evening with the snow falling quickly while the aroma of mustard, Craisins and wine float from my kitchen.  This is one quick, delicious way to prepare chicken.  So happy I stopped in to visit the Ocean Spray website. Thank you Ocean Spray!   :)



Barbara Bakes said...

I buy the huge Costco bag of Craisins. We love them too. This recipe sounds great.

Rita said...

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.

Carol @ There's Always Thyme to Cook said...

We love crasins! The sauce sounds great, tangy and sweet and the zing of the mustard, it sounds like a keeper.

Cathy at Wives with Knives said...

We love those little dried cranberries too and they are a favorite ingredient in fall cooking and baking. Your recipe looks delicious, JG.

JG said...

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!