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Chicken Tenderloins with Cranberry Orange Butter
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| Stonewall Kitchen
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Serves:
4
Ingredients
- 1 pound chicken tenderloins
- All purpose flour, for dusting
- Salt and pepper
- 2 Tbsp. butter
- 2 Tbsp. vegetable oil
- 2/3 cups dry white wine
- 2/3 cups chicken broth
- 3 Tbsp. Stonewall Kitchen Maine Maple Champagne Mustard
- 1/2 cup Stonewall Kitchen Cranberry Orange Butter
- 1/4 cup green onions, sliced, green part only
Directions
- Sprinkle tenderloins with salt and pepper and then lightly toss in flour. Shake off excess.
- Heat 1 Tbsp. of butter and 1 Tbsp. oil in a large skillet or frying pan.
- Add half of the chicken and cook about 2 minutes, turning once, until chicken is golden brown on both sides and cook through. Remove to a platter.
- Add more butter and oil if needed and repeat with remaining chicken.
- Add wine, chicken broth and mustard to the skillet, scraping up browned bits as you stir to incorporate.
- Add Cranberry Orange Butter and stir well. Boil for 1 to 2 minutes or until sauce thickens.
- Stir in green onions and cook for an additional minute.
- Pour sauce over chicken.
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