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Chicken Tenderloins with
Cranberry Mustard Sauce

Chicken Tenderloins



  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. 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.
  4. Remove to a platter; keep warm.
  5. Repeat with remaining chicken.
  6. Add wine, chicken broth and mustard to skillet, scraping up browned bits.
  7. Combine cornstarch and water in a small bowl.
  8. Stir into skillet.
  9. Add dried cranberries. Boil for 1 to 2 minutes or until sauce thickens.
  10. Stir in green onions; cook 1 more minute.
  11. Pour sauce over chicken.

Yield: 4 servings

Per Serving: Cal. 307 (15%DV), Fat Cal. 135, Pro. 23g (46%DV), Carb. 15g (5%DV), Fat 15g (22%DV), Chol. 48mg (16%DV), Sod. 588mg (24%DV), Vit. A 58RE (5%DV), Vit. C 1mg (1%DV), Vit. E 2mg (7%DV), Calcium 23mg (2%DV), Iron <1mg (2%DV), Folate 2Ug (0%DV), Zinc <1mg (1%DV), Pot. 63mg (1%DV)

Dietary Exchange: Fruit 1, Meat 3, Fat 1.5

Recipe and photo credit: Ocean Spray Cranberries, Inc.


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