Chicjken and Cranberry Pan Sauce
by Sam Moody
serves: 6
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Serve with mashed potatoes, veggie, and dinner rolls. |
| Ingredients: |
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1 lb |
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boneless chicken tenders1 |
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1 can |
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whole berry cranberry sauce |
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1 cup |
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dry white sine |
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2 T |
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dijon mustard |
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2 T |
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brown sugar |
| Directions: |
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Saute chicken in small amount of olive oil in a large non-stick skillet on med-high, about 4 min on each side. Do not over cook. Remove to a platter and keep warm. Add wine to skillet on med-high and cook until reduced by half. Stir in cranberry sauce, mustard and sugar. Top chicken with heated sauce. Serve with mashed potatoes, veggie, and dinner rolls.
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