Chicken Tenderloins With Cranberry Mustard Sauce Recipe Recipe

Ingredients

1 lb chicken tenderloins

Flour

Salt and pepper

2 T. butter

2 T. oil

2/3 C. dry white wine

2/3 C. chicken broth

3 T. country-style Dijon mustard

1 1/2 tsp cornstarch

1 1/2 T. water

1/2 C. Dried Cranberries

1/4 C. sliced green onions, green part only

Preparation

Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper. Heat 1 T. of butter and oil in a large skillet. Add half the chicken; cook 2 min, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter; keep warm. Repeat with remaining chicken. Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water in a small bowl. Stir into skillet. Add sweetened dried cranberries. Boil 1 to 2 min or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken.