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Chicken Tenderloins with Cranberry Mustard Sauce

Chicken Tenderloins with Cranberry Mustard Sauce

Chicken Tenderloins with Cranberry Mustard Sauce


  • Delicious recipe Prep time: 10 minutes
  • Delicious recipe Cook time: 15 minutes
  • Delicious recipe Servings: 4 servings


4 servings

1 pound chicken tenderloins


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 Dried Cranberries

1/4 cup sliced green onions, green part only


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 dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken.

Makes 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


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Anonymous from Goshen, NY 11/08/2018 at 04:48 PM

I make this a lot for company and I always receive compliments. I serve it over bow tie pasta.

Small changes

06/15/2017 at 12:23 AM

I had a large bag (Purdue frozen) chicken tenders - 2.5lbs, but I didn't double the sauce, I just used 1 c of chicken broth vs. 2/3. Also, I didn't have country Dijon, so I used some regular with spicey brown. Once the sauce thickened, I put the chicken tenders back in the pan to cook with the sauce while my pasta finished cooking. My husband thought it was salty, but I'm not sure why. I though it was ok, but it needs something. I'm thinking maybe using regular yellow mustard next time. But there will be a next time as it was a nice change from my other chicken tender recipes.

One of my favorites since 1998

Lecia from Salinas, CA 03/28/2015 at 09:23 PM

If you love tangy with a bit of sweet and sour, this is the recipe for you---Love this dish!

Standard for Years!

01/27/2015 at 09:49 PM

This is a staple of our family dinners. One of my very favorite recipes!! There is none better!

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