Chicken Tenderloins With Cranberry Mustard Sauce Recipe

• 1 lb chicken tenderloins
• Flour
• 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 tsp cornstarch
• 1 1/2 T. water
• 1/2 C. Dried Cranberries
• 1/4 C. sliced green onions, green part only

1. Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper. Heat 1 T. of butter and oil in a large skillet. Add half the chicken; cook 2 min, 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.
2. 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 min or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken.

chicken, flour, salt, butter, oil, white wine, chicken broth, countrystyle, cornstarch, water, cranberries, green onions

Taken from www.epicurious.com/recipes/member/views/chicken-tenderloins-with-cranberry-mustard-sauce-recipe-50061208 (may not work)