Chicken with Cranberry Mustard Sauce

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 Craisins
• 1/4 cup sliced green onions, green part only

Directions:

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.

Makes 4 servings.

Source: Ocean Spray

Notes: I like to serve this Cream Drop Biscuits.