Here’s an entree that takes about 10 minutes: Chicken with Cranberry/Mandarin Sauce that I got from Woman’s Day Magazine years ago. It’s a great combination of flavors and a good way to use up those cans of cranberry sauce!
Spray a nonstick pan with cooking spray. Cook chicken tenderloins on medium heat for five minutes on each side or until no longer pink inside. I salted mine with garlic salt.
Meanwhile, mix a can of whole berry cranberry sauce, a can of drained mandarin oranges, and sprinkle in some red pepper flakes. Red pepper flakes are powerful, so treat gingerly. Heat in the microwave until warm but not too hot. Serve over the chicken.
Serve with couscous and fresh veggies.
How simple is that? I always try to keep cans of whole cranberry sauce and mandarin oranges on hand for a quick meal. Chicken tenderloins can be cooked without thawing. Voila! A quick meal when cooking sounds overwhelming.