• 4servings
  • 30minutes
  • 500calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter or vegetable oil

  2. 1 lb uncooked chicken breast tenders (not breaded)

  3. 3/4 teaspoon salt

  4. 2/3 cup Progresso® chicken broth (from 32-oz carton)

  5. 1 tablespoon cornstarch

  6. 2 tablespoons honey mustard

  7. 1/2 cup dried cranberries

  8. 1/4 cup thinly sliced green onions (4 medium)

  9. 3/4 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)

  10. 4 cups cooked white or brown rice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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