Mustard Cranberry Chicken Breasts

• 1 lb boneless skinless chicken breast
• 1/2 cup flour
• salt and pepper
• 1 tablespoon butter
• 1 tablespoon lite olive oil or 1 tablespoon vegetable oil
• 2/3 cup white wine
• 2/3 cup chicken broth
• 3 tablespoons Dijon mustard
• 1 1/2 teaspoons cornstarch
• 1 1/2 tablespoons water
• 1/2 cup craisins (Dried sweetened cranberries)
• 1/4 cup sliced green onion (Green part only)

1. Slice chicken breasts lenghtwise into 1" strips.
2. Lightly toss chicken pieces with flour.
3. Sprinkle lightly with salt& pepper.
4. Heat the butter and oil in a large frying pan.
5. Add the chicken and cook about 2 minutes, turning once until the chicken is golden brown on each side and cooked through.
6. Remove to a platter and keep warm.
7. Add wine, mustard,and chicken broth to the pan and scrape up all the brown bits.
8. Combine water and cornstarch mix until smooth.
9. Add cornstarch to the fry pan, stirring until mixed inches.
10. Add cranberries, boil 1-2 min until thickened.
11. Stir in green onion tops and cook 1 minute.
12. Pour sauce over chicken and serve.

chicken breast, flour, salt, butter, olive oil, white wine, chicken broth, mustard, cornstarch, water, craisins, green onion

Taken from www.food.com/recipe/mustard-cranberry-chicken-breasts-10246 (may not work)