Chicken Tenderloins With Cranberry Mustard Sauce - cooking recipe

Ingredients

1 lb 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 Sweetened Dried Cranberries)
1/4 cup sliced green onion, green part only

Preparation

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 sweetened dried cranberries.
Boil 1 to 2 minutes or until sauce thickens.
Stir in green onions; cook 1 more minute.
Pour sauce over chicken.