Chicken Saute with Triple Berry Glaze

0 Reviews

Prep: 20 min
Cook: 15 min
Ready In: 35 min

“Pan-fried chicken gets a hint of sweetness from berry preserves and a zesty kick from horseradish in this quick and tasty preparation.” - by Smucker's® Orchard's Finest™

Ingredients

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

Hide Checklist

Directions

Combine salt, pepper and flour in a shallow bowl. Coat chicken with seasoned flour. Shake off excess flour.
Heat 2 tablespoons oil in a large skillet over medium heat. Saute chicken in batches, using additional oil as needed, about 4-6 minutes per side or until golden brown and an instant read thermometer reads 170 degrees F. Transfer chicken to platter, loosely covered with foil.
Combine preserves and horseradish in skillet, cooking over low heat until sauce begins to bubble. Return chicken to skillet, stirring to coat chicken evenly. Serve over rice pilaf and garnish with parsley, if desired.