Chicken Tenderloins 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 Ocean Spray® Craisins® Original Sweetened Dried Cranberries
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 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.