Mustard Cranberry Chicken Breasts

Mustard Cranberry Chicken Breasts

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4

    • About This Recipe

    “This recipe was in BC Women’s magazine several years ago and we love it. The mustard gives it a bit of tang combined with the slight sweetness of the cranberries.If you wish this dish can be made ahead, cover with foil and heat in a 350 oven for 20 min just before serving.March 09I have modified this recipe to cut back on the sauce. I mixed the dijon mustard with 1/4 cup wine, poured it into the skillet 4 minutes before serving and then added the cranberries. It was thick enough with out any cornstarch. Sprinkled green onions on top”

    Ingredients

  • 1lbboneless skinless chicken breast
  • 1/2 cupflour
  • salt and pepper
  • 1tablespoonbutter
  • 1tablespoon lite olive oil or 1tablespoonvegetable oil
  • 2/3 cupwhite wine
  • 2/3 cupchicken broth
  • 3tablespoonsDijon mustard
  • 1 1/2 teaspoonscornstarch
  • 1 1/2 tablespoonswater
  • 1/2 cupcraisins( Dried sweetened cranberries)
  • 1/4 cupsliced green onion( Green part only)

    • Directions

  • Slice chicken breasts lenghtwise into 1″ strips.
  • Lightly toss chicken pieces with flour.
  • Sprinkle lightly with salt& pepper.
  • Heat the butter and oil in a large frying pan.
  • Add the chicken and cook about 2 minutes, turning once until the chicken is golden brown on each side and cooked through.
  • Remove to a platter and keep warm.
  • Add wine, mustard,and chicken broth to the pan and scrape up all the brown bits.
  • Combine water and cornstarch mix until smooth.
  • Add cornstarch to the fry pan, stirring until mixed inches.
  • Add cranberries, boil 1-2 min until thickened.
  • Stir in green onion tops and cook 1 minute.
  • Pour sauce over chicken and serve.

    • Reviews

  • “This was delicious..loved the mix of flavours.=)”

  • “Great recipe for a first time craisin user. I loved the flavours-tart and seet. It certainly was a hit with the family. Next time I make it I’m going to use 2 teaspoons of cornflour instead of the 4 I used. The sauce was a bit bluggy, and needed to be thinned. Maybe Australian cornflour is stronger than American :)”

  • “Maybe it was the flavor of the wine, but this didn’t really do it for me.It had a tang that was almost bitter.”

  • “This was very good. I followed the recipe almost exactly except that I kept the chicken breasts whole instead of cutting them into strips, I used all olive oil instead of butter, and I left out the green onions. I served it over rice. I think these flavors would be especially delicious with turkey – I will use turkey cutlets next time I make this!”

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