Chicken With Cranberry Mustard Sauce Recipes

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CHICKEN WITH CRANBERRY SAUCE

You don't have to eat bland-looking or tasting food just because you're eating light. For this elegant entree, golden chicken is coated in a pretty cranberry sauce with impressive flavor. Created by our Test Kitchen, it's ready in a matter of minutes.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11



Chicken with Cranberry Sauce image

Steps:

  • Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. , In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.

Nutrition Facts : Calories 318 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 602mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon all-purpose flour
1/4 teaspoon salt, divided
1/8 teaspoon pepper
1 tablespoon olive oil
3/4 cup reduced-sodium chicken broth
1 cup fresh or frozen cranberries, thawed
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1-3/4 teaspoons cornstarch
1 tablespoon cold water

BEST CRANBERRY CHICKEN

My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house.

Provided by misscarolb

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8



Best Cranberry Chicken image

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
  • Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
  • Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 526 calories, Carbohydrate 33.8 g, Cholesterol 146.4 mg, Fat 25.7 g, Fiber 0.8 g, Protein 38.9 g, SaturatedFat 7.8 g, Sodium 450.4 mg, Sugar 27.5 g

1 tablespoon butter
1 small onion, chopped
3 pounds chicken thighs
⅔ cup ketchup
⅓ cup brown sugar
1 tablespoon apple cider vinegar
1 teaspoon dry mustard powder
1 (8 ounce) can whole berry cranberry sauce

CHICKEN TENDERLOINS WITH CRANBERRY MUSTARD SAUCE

-Taste of Home Cooking School

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 12



Chicken Tenderloins with Cranberry Mustard Sauce image

Steps:

  • Dredge chicken in enough flour to coat. Season with salt and pepper. In a large skillet, brown half the chicken in butter and oil over medium-high, 3-4 minutes per side or until juice run clear. Transfer to a platter and keep warm. Repeat with remaining chicken. Add more oil and butter if necessary., Add wine, chicken broth and mustard to the same skillet. Cook and stir to blend ingredients and scrape browned bits from pan. In a small bowl, combine cornstarch and water; stir into skillet. Add cranberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in green onions; cook 1 additional minute. Pour sauce over chicken.

Nutrition Facts :

1 pound chicken tenderloin
All-purpose flour
Salt and pepper to taste
2 tablespoons butter
2 tablespoons canola oil
2/3 cup white wine
2/3 cup chicken broth
3 tablespoons country-style Dijon mustard
1-1/2 teaspoons cornstarch
4-1/2 teaspoons water
1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
1/4 cup thinly sliced green onions, green part only

CHICKEN WITH CRANBERRY-DIJON MUSTARD SAUCE

The cranberry- Dijon mustard sauce was originally a dip recipe found on oceanspray.com and switched to a sauce for chicken. Recipe #188835 is identical to the way I prepare homemade cranberry sauce. I try to keep a bag of frozen whole cranberries on hand for these type of recipes. Super easy for a weeknight meal.

Provided by COOKGIRl

Categories     Chicken

Time 1h5m

Yield 1/2 cup

Number Of Ingredients 7



Chicken With Cranberry-Dijon Mustard Sauce image

Steps:

  • Combine sauce ingredients in a small mixing bowl, stirring until blended. Set aside.
  • Pound the chicken pieces to a uniform 1/2" thickness.
  • In a large frying pan, heat up the oil on medium-high heat and season the chicken with salt and pepper. Cook on both sides until golden brown, approximately 10 minutes.
  • Spoon the cranberry-Dijon sauce evenly over the chicken.
  • Cover pan and reduce heat to simmer. Cook approximately 30 minutes or until chicken is tender and cooked through.
  • Garnish chicken with fresh parsley.
  • Serving suggestion: if you want, slice up the chicken and arrange on a serving platter.

4 chicken thighs, boneless and skinless (other cuts of chicken ok)
grapeseed oil, for frying
salt and black pepper, to taste
1/2 cup cranberry sauce (homemade, please! see recipe link above^^)
1 1/2 tablespoons stone ground dijon mustard
1 tablespoon brown sugar
fresh parsley, for garnish

CHICKEN WITH CRANBERRY AND MUSTARD SAUCE

Provided by Aviva Goldfarb

Categories     Chicken     Mustard     Poultry     Cranberry     Bon Appétit     Maryland

Yield Makes 4 servings

Number Of Ingredients 8



Chicken with Cranberry and Mustard Sauce image

Steps:

  • Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.

4 boneless chicken breast halves with skin
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
2 tablespoons olive oil
1/2 cup whole berry cranberry sauce
1/2 cup canned low-salt chicken broth
1/2 cup orange juice
2 tablespoons Dijon mustard
2 tablespoons whipping cream

CHICKEN-FRIED TURKEY BREAST WITH CRANBERRY MUSTARD DIPPING SAUCE

Provided by Damaris Phillips

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11



Chicken-Fried Turkey Breast with Cranberry Mustard Dipping Sauce image

Steps:

  • Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
  • Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
  • Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.

12 ounces frozen and thawed or fresh cranberries
1/2 to 3/4 cup granulated sugar, depending on preference
6 tablespoons Dijon mustard
Kosher salt
3/4 cup fine breadcrumbs
1/4 cup grated Parmesan
1/4 cup coarse ground yellow cornmeal
One 2-pound boneless, skinless turkey breast, cut into 8 cutlets
Coarsely ground black pepper
1 cup sour cream
3 tablespoons unrefined coconut oil, plus more if needed

CRANBERRY MUSTARD SAUCE

Make and share this Cranberry Mustard Sauce recipe from Food.com.

Provided by carolinafan

Categories     Sauces

Time 12m

Yield 1 3/4 cups

Number Of Ingredients 3



Cranberry Mustard Sauce image

Steps:

  • Combine all ingredients in a medium saucepan.
  • Cook on medium heat until sauce is smooth, whisking occasionally.

Nutrition Facts : Calories 447.3, Fat 0.9, SaturatedFat 0.1, Sodium 271.8, Carbohydrate 113.7, Fiber 3.1, Sugar 110.1, Protein 1.2

1 (16 ounce) can jellied cranberry sauce
2 tablespoons grainy mustard
1 1/2 tablespoons brown sugar

CHICKEN WITH CRANBERRY-HONEY MUSTARD SAUCE

Dried cranberries add a delicious hint of sweetness to this 30-minute, tasty honey mustard-chicken dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10



Chicken with Cranberry-Honey Mustard Sauce image

Steps:

  • In 12-inch nonstick skillet, heat butter over medium heat until hot. Add chicken to skillet; season with salt. Cook 5 to 7 minutes, turning halfway through cook time, until chicken is no longer pink in center.
  • In measuring cup, mix chicken broth and cornstarch; stir into skillet. Stir in honey mustard and dried cranberries. Cook about 3 minutes, stirring occasionally, until mixture thickens. Stir in green onions; cook about 1 minute longer or just until onions are tender. Remove from heat, stir in yogurt. Serve over rice.

Nutrition Facts : Calories 500, Carbohydrate 64 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 15 g, TransFat 0 g

2 tablespoons butter or vegetable oil
1 lb uncooked chicken breast tenders (not breaded)
3/4 teaspoon salt
2/3 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon cornstarch
2 tablespoons honey mustard
1/2 cup dried cranberries
1/4 cup thinly sliced green onions (4 medium)
3/4 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
4 cups cooked white or brown rice

CHICKEN IN MUSTARD SAUCE

This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).

Provided by Jacques Pépin

Categories     dinner, one pot, main course

Time 35m

Yield 8 servings

Number Of Ingredients 9



Chicken in Mustard Sauce image

Steps:

  • Sprinkle the meat with the salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
  • Mix in the onion and continue cooking for one minute.
  • Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
  • Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
  • Remove the meat to a serving platter and keep warm.
  • Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
  • Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
  • Serve the chicken with the sauce.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams

8 5-ounce chicken breasts, skinless and boneless
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup onion, finely chopped
2 tablespoons flour
2 cups water
1 1/2 teaspoons dry mustard
1 tablespoon Dijon mustard

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