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Chicken with Cranberry Mustard Sauce




Source of Recipe


Internet


List of Ingredients




1 lb. chicken tenderloins
Flour
Salt and pepper
2 T. butter
2 T. oil
2/3 C. dry white wine or chicken broth
2/3 C. chicken broth
3 T. country style Dijon mustard
1 1/2 tsp. cornstarch
1 1/2 T. water
1/2 C. sweetened dried cranberries
1/4 C. sliced green part only onions

Lightly sprinkle chicken tenderloins with some salt and pepper (to taste), then lightly toss in flour shaking off excess flour. Set aside. 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 as needed.). Remove tenderloins to a platter and keep warm. Repeat with remaining chicken. Add wine, chicken broth and mustard to skillet, scraping up any browned bits. Combine cornstarch and water in a small bowl, mixing well. Stir into skillet. Add dried cranberries and onions. Cook an additional minute. Add chicken tenderloins and heat through. 4 servings


Recipe