Chicken Tenderloins With Cranberry Mustard Sauce

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This has got to be the best cranberry chicken I ever stumbled onto by accident.. Thanks Ocean Spray

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Ingredients [?]

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  • add   2/3 cup chicken broth
  • add   1/2 cup ocean spray craisins (Original Sweetened Dried Cranberries)
  • add   1/4 cup sliced green onions
  • add   1 1/2 tablespoons water
  • add   1 1/2 teaspoons cornstarch
  • add   2/3 cup dry white wine
  • add   2 tablespoons butter
  • add   3 tablespoons country-style dijon mustard
  • add   1 lb chicken tenderloins
  • add   2 tablespoons oil
  • add   salt and pepper
  • add   flour


  1. Lightly toss chicken pieces with flour; shake off excess.
  2. Sprinkle lightly with salt and pepper.
  3. Heat 1 tablespoon of butter and oil in a large skillet.
  4. Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through.
  5. Add more butter and oil if needed.
  6. Remove to a platter; keep warm.
  7. Repeat with remaining chicken.
  8. Add wine, chicken broth and mustard to skillet, scraping up browned bits.
  9. Combine cornstarch and water in a small bowl.
  10. Stir into skillet.
  11. Add sweetened dried cranberries.
  12. Boil 1 to 2 minutes or until sauce thickens.
  13. Stir in green onions; cook 1 more minute.
  14. Pour sauce over chicken.