Chicken Tenderloins with Cranberry Mustard Sauce
1 lb. chicken tenderloins
salt and pepper
2 T. butter
2 T. oil
2/3 C. dry white wine
2/3 C. chicken broth
3 T. country-style Dijon mustard
1 1/2 t. cornstarch
1 1/2 T. water
1/2 C. Craisins (sweetened dried cranberries)
1/4 C. sliced green onions, green part only
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.
Makes 4 servings.