Chicken Saute with Triple Berry Glaze

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 teaspoon salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 2 pounds boneless, skinless chicken breast tenders
• 3 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA, divided, or more as needed
• 1 (12 ounce) jar Smucker's® Orchard's Finest™ Northwest Triple Berry Preserves
• 2 tablespoons prepared horseradish
• Rice pilaf, prepared (optional)
• 2 teaspoons fresh chopped Italian parsley, if desired

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken tenders dry. Mix the flour, salt and black pepper on a plate, then dredge each tender lightly, shaking off the excess.

2. Heat 2 tablespoons of the canola oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, working in batches, and sauté 3 to 4 minutes per side until golden. Add more oil between batches as needed.

3. Cook until the thickest pieces reach 165°F (74°C) inside, then transfer the chicken to a plate and tent loosely with foil.

4. Lower the heat to medium. Add the remaining 1 tablespoon of canola oil to the skillet, then stir in the triple berry preserves and horseradish.

5. Simmer the glaze 2 to 3 minutes, stirring and scraping up any browned bits, until slightly thickened. Add a splash of water if it becomes too thick.

6. Return the chicken to the skillet and turn it in the glaze for about 1 minute until coated and hot.

7. Serve the chicken with the berry glaze spooned over the top. Sprinkle with chopped parsley if using.

8. If serving, place prepared rice pilaf alongside the chicken. The rice pilaf is optional.