Chicken Tenderloins with Cranberry Mustard Sauce

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 450 - 500 grams chicken tenderloins
  • Flour
  • Salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2/3 cup dry white wine
  • 2/3 cup chicken stock
  • 3 tablespoons country-style Dijon mustard
  • 1 1/2 teaspoons cornflour
  • 1 1/2 tablespoons water
  • 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
  • 1/4 cup sliced spring onions, green part only

DIRECTIONS

DIRECTIONS

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 fry pan. 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 stock and mustard to fry pan, scraping up browned bits. Combine cornflour and water in a small bowl. Stir into frypan. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in spring onions; cook 1 more minute. Pour sauce over chicken. 

Makes 4 servings.

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