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

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Ingredients

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