Chicken Tenderloins with Cranberry Mustard Sauce

By MJH

Serves 4

Ingredients

• 1 pound chicken tenderloins
• Flour
• Salt and pepper
• 2 tablespoons butter
• 2 tablespoons oil
• 2/3 cup dry white wine
• 2/3 cup chicken broth
• 3 tablespoons country-style Dijon mustard
• 1 1/2 teaspoons cornstarch
• 1 1/2 tablespoons water
• 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
• 1/4 cup sliced green onions, green part only

Details

Adapted from farmerowned.com

Preparation

Step 1

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

Heat 1 tablespoon 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.