Best Chicken Tenderloins With Cranberry Mustard Sauce Recipes

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CHICKEN TENDERLOINS WITH CRANBERRY MUSTARD SAUCE



Chicken Tenderloins With Cranberry Mustard Sauce image

Make and share this Chicken Tenderloins With Cranberry Mustard Sauce recipe from Food.com.

Provided by stephiwoo

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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

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-DIJON MUSTARD SAUCE



Chicken With Cranberry-Dijon Mustard Sauce image

The cranberry- Dijon mustard sauce was originally a dip recipe found on oceanspray.com and switched to a sauce for chicken. Recipe #188835 is identical to the way I prepare homemade cranberry sauce. I try to keep a bag of frozen whole cranberries on hand for these type of recipes. Super easy for a weeknight meal.

Provided by COOKGIRl

Categories     Chicken

Time 1h5m

Yield 1/2 cup

Number Of Ingredients 7

4 chicken thighs, boneless and skinless (other cuts of chicken ok)
grapeseed oil, for frying
salt and black pepper, to taste
1/2 cup cranberry sauce (homemade, please! see recipe link above^^)
1 1/2 tablespoons stone ground dijon mustard
1 tablespoon brown sugar
fresh parsley, for garnish

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 WITH CRANBERRY AND MUSTARD SAUCE



Chicken with Cranberry and Mustard Sauce image

Provided by Aviva Goldfarb

Categories     Chicken     Mustard     Poultry     Cranberry     Bon Appétit     Maryland

Yield Makes 4 servings

Number Of Ingredients 8

4 boneless chicken breast halves with skin
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
2 tablespoons olive oil
1/2 cup whole berry cranberry sauce
1/2 cup canned low-salt chicken broth
1/2 cup orange juice
2 tablespoons Dijon mustard
2 tablespoons whipping cream

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.

CHICKEN TENDERLOINS WITH CRANBERRIES



Chicken Tenderloins with Cranberries image

Busy day? Easy recipe when you don't feel like cooking. Got this recipe from Ocean Spray and it uses dried cranberries which you can get all year round. Picture is from Ocean Spray.

Provided by Carol Junkins

Categories     Chicken

Time 25m

Number Of Ingredients 13

1 lb chicken tenderloins
flour
salt and pepper
2 Tbsp butter
2 Tbsp oil
SAUCE:
2/3 c white wine
2/3 c chicken broth
3 Tbsp country style dijon mustard
1 1/2 tsp cornstarch
1 1/2 Tbsp water
1/2 c ocean spray craisins
1/4 c sliced green onions, green part only

Steps:

  • 1. Lightly toss chicken pieces with flour, shake off excess. Sprinkle lightly with salt and pepper.
  • 2. 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.
  • 3. 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
  • 4. Can serve over rice, mashed potatoes, noodles etc.

CHICKEN WITH CRANBERRY-HONEY MUSTARD SAUCE



Chicken with Cranberry-Honey Mustard Sauce image

Dried cranberries add a delicious hint of sweetness to this 30-minute, tasty honey mustard-chicken dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons butter or vegetable oil
1 lb uncooked chicken breast tenders (not breaded)
3/4 teaspoon salt
2/3 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon cornstarch
2 tablespoons honey mustard
1/2 cup dried cranberries
1/4 cup thinly sliced green onions (4 medium)
3/4 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
4 cups cooked white or brown rice

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.

Nutrition Facts : Calories 500, Carbohydrate 64 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 15 g, TransFat 0 g

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