Chicken Tenderloins with Cranberry Mustard Sauce

By ccavaletti

Ingredients

• 1 lb chicken tenderloins
• Flour
• Salt and pepper
• 2 Tbsp butter
• 2 Tbsp oil
• 2/3 c dry white wine
• 2/3 c chicken broth
• 3 Tbsp country-style Dijon mustard
• 1-1/2 tsp cornstarch
• 1-1/2 Tbsp water
• 1/2 c dried cranberries
• 1/4 c sliced green onions, green part only

Details

Servings 4
Adapted from

Preparation

Step 1

Lightly toss chicken with flour; shake off excess. Sprinkle lightly with salt and pepper.

Heat 1 Tbsp of butter and oil in a large skillet. Add half of the chicken; cook about 2 minutes, 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 dried cranberries. Boil 1 to 2 minutes or until sauce thickens.

Stir in green onions; cook 1 more minute. Pour sauce over chicken.

From an Ocean Spray add in a magazine.