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Chicken Saute with Triple Berry Glaze

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 4

Chicken breast tenders glazed with Smucker's® Orchard's Finest® Northwest Triple Berry Preserves and served with rice pilaf.


  1 tsp salt

  1 1/2 tsp freshly ground black pepper

  1/2 cup Pillsbury BEST® All Purpose Flour

  2 lbs boneless skinless chicken breast tenders

  3-4 Tbs Crisco® Puritan® Canola Oil with Omega-3 DHA, divided

  1 jar (12 oz.) Smucker's® Orchard's Finest® Northwest Triple Berry Preserves

  2 Tbs prepared horseradish

  Rice pilaf, prepared

  2 tsp fresh chopped Italian parsley, if desired

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1. COMBINE salt, pepper and flour in a shallow bowl. Coat chicken with seasoned flour. Shake off excess flour.

2. HEAT 2 tablespoons oil in a large skillet over medium heat. Sauté 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° F. Transfer chicken to platter, loosely covered with foil.

3. 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.